• 2 cups canned chickpeas
  • ¾ cups vegetable oil
  • ¼ cup wine vinegar
  • 1 ¼ tsp salt
  • 1 ½ tsp garam masala
  • 2 cloves garlic, pressed
  • teaspoon cayenne pepper
  • ½ lb. fresh green beans
  • 2 tbsp lemon juice
  • 2 tbsp onion, finely minced
  • 1 teaspoon ginger, finely grated


1. Heat the chickpeas in their own liquid and drain. Empty them into a bowl. Beat together 1/2 cup vegetable oil, 1/4 cup wine vinegar, 1/4 tsp salt, 1 tsp garam masala, 2 cloves pressed garlic, and 1/8 tsp cayenne pepper, and pour it over the chickpeas while they are still hot. Mix well and adjust seasonings. Cool, cover, and set aside.
2. Combine 1/4 cup vegetable oil, 2 tbl lemon juice, 1/2 tsp salt, 1/2 tsp garam masala, 2 tbl finely minced onions, and 1 tsp finely grated ginger in a bowl. Wash and trim the green beans and cut them into 3/4-inch-long pieces. Bring 6 cups of water to a boil and add 1/2 tsp salt to it. When the water is boiling rapidly, put in the cut beans. Keep boiling on high heat for 3 to 4 minutes or until beans are just cooked through. Drain the beans thoroughly. Shake them about in the colander or sieve used for draining until they look very dry. Put beans in a bowl (not the same one as the chickpeas). Pour their dressing over the and let them sit for 5 minutes. Combine the two salads and mix well. (I usually let the chickpeas sit in their dressing for 2 to 5 hours before proceeding with the cooking of the green beans. This gives the chickpeas time to absorb their dressing properly. However, if you are rushed, you may cook the green beans as soon as you are through with making the chickpea salad.) Serve at room temperature or cold in individual portions on small salad plates.


NOTES : The chickpeas by themselves are delicious in tabouli.


Indian, Roundeye


Madhur Jaffrey


6 servings


Asian : Southern : Indian



preparation times

• Start to finish: 45 Minutes