Ingredients   
3 handfuls cherry tomatoes, halved
1 large red onion, thinly sliced
200g green beans, trimmed
1 medium cucumber, sliced
1 tablespoon olive oil
400g tin chickpeas, drained and rinsed
1 teaspoon garam masala
A handful of fresh coriander, roughly chopped
Freshly ground black pepper

Dressing
½ cup Greek yoghurt
Juice of half a lemon
A large handful of fresh mint leaves, finely chopped
Small pinch of salt

Method

Preheat oven to 200°C

In a large bowl add the olive oil, chickpeas, garam masala and season with pepper. Toss the chickpeas until they are coated in oil and seasoning. Turn out onto a tray lined with baking paper and cook for 30-40 minutes

Add red onion to the same bowl and toss them in the remaining oil. Add the onions to the chickpeas when there is 20 minutes of cooking time remaining. When the chickpeas and onions are both golden brown and crunchy, remove the tray from the oven and allow to cool

While the chickpeas cook, blanch the beans briefly in boiling water, then drain and run them under cold water to cool and leave to drain.

Make the dressing by combining the yoghurt, lemon juice, mint and salt in a small bowl. Mix well then set aside.

Combine the tomatoes, beans and cucumber in the same large bowl. Add in the chickpeas, onions and coriander and gently mix through. Serve the salad dolloped with mint dressing and more coriander leaves