green bean and chickpea salad with cherry tomatoes and red onion

ingredients
700g green beans
175g chickpeas, drained and rinsed
225g cherry tomatoes, halved

dressing ingredients
3T white wine vinegar
4T olive oil
salt and pepper
3T finely chopped fresh basil
1 red onion, diced

method
Wash, trim and halve the green beans and cook in boiling, salted water until tender, about 4-6 minutes. Drain, refresh in cold water and drain well. Put the beans, chickpeas and tomatoes in a serving bowl.

Mix the vinegar, olive oil, salt and pepper. Stir in the basil and onion and check the seasoning. Mix with the salad and leave to stand before serving.

variations
add 1t finely grated lemon rind to the dressing
replace the basil with thyme
use borlotti beans instead of chickpeas