Categories: Salads 
      Yield: 2 servings 
  
    1/2 lb Green Beans, ends removed 
      2    Large Dry Shallots, chopped 
      1 c  Chickpeas, drained 19oz 
      2 tb Fresh Basil, chopped 
           Salt 
      3 tb Olive Oil 
      1 tb Balsamic or Red Wine Vinegar 
      2    Tomatoes, seeded, chopped 
      1 tb Lemon Juice, fresh 
           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.