Categories: Salads, Beans 
      Yield: 2 servings 
  
    1/2 lb Green Beans, ends removed           2 ea Tomatoes, seeded, chopped 
      3 tb Olive Oil                           2 tb Fresh Basil, chopped 
      2 ea Large Dry Shallots, chopped         1 tb Lemon Juice, fresh 
      1 tb Balsamic or Red Wine Vinegar        1 x  Salt 
      1 c  Chickpeas, drained 19oz             1 x  Freshly Ground Black Pepper 
  
  * You can use 1 teaspoon of dried basil instead of the fresh stuff. 
  Remove the ends from the beans and cut into 1 12 inch lengths. Cook in 
  boiling water until just tender, about 5 - 7 minutes. Drain well. 
  Meanwhile heat one tablespoon of oil in a large frypan over medium heat; 
  cook the shallots until softened, about 2 minutes. Add balsamic vinegar 
  and cook until liquid is reduced. Drain chickpeas and stir in chickpeas 
  and green beans; cook until heated through, about 2 minutes. 
  In a serving bowl, combine the bean mixture with tomatoes, olives and 
  basil. Whisk together the remaining oil with lemon juice and pour over 
  salad; season with salt and pepper to taste. Serve warm or at room 
  temperature. Serves 2 as main course, 4 as side dish. 
  From The Gazette, 91/03/06.