Step 1

Whisk together the garam masala, olive oil and lemon juice in a large bowl. Add the chickpeas and toss to coat.

Step 2

Cook the beans in a saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.

Step 3

Add the beans, tomato, cucumber, shallot and coriander to the chickpea mixture and gently toss until just combined. Season with salt and pepper. Serve with yoghurt, if desired.