Chickpea and Green Bean Salad with Crème Fraiche Dressing

Cook Time 25 minutes

Servings 4-6

Ingredients

2 tbsp extra virgin olive oil

1 leek, julienned

2 garlic cloves, sliced

2 x 400g cans chickpeas, rinsed and drained

300g green beans, trimmed and blanched

125g crème fraîche

1 tbsp cumin seeds, toasted and slightly crushed

1 tsp coriander seeds, toasted and slightly crushed

1 tsp salt

1 tbsp white/red wine vinegar, or more to taste

¼ cup semi sundried tomatoes, finely chopped

1 cup parsley, finely chopped

Method

In a large fry pan on medium heat, sauté the leek and garlic in the olive oil for 3 - 5 minutes or until translucent. Add in the chickpeas and green beans and mix until evenly combined and warmed through. Remove from heat and set aside.

In a small bowl, mix the crème fraiche, cumin, coriander seeds, salt and vinegar. Season to taste and add more vinegar based on desired thickness of dressing.

To serve, place warm chickpea mixture in a bowl, stir through parsley and sundried tomato and dress with spiced crème fraiche dressing.