150g rocket leaves, washer
1 tablespoon of olive oil
1 red onion, chopped
2 cloves garlic, crushed
1 tablespoon finely chopped fresh thyme
2 cups chopped green beans
300g canned black beans, rinsed and drained
300g canned chickpeas, rinsed and drained
2 tablespoons finely chopped fresh parsley
¼ cup lemon juice
½ -1 tsp lemon zest
Arrange the rocket in a large serving bowl and set aside
Add the olive oil to a hot wok, swirling to coat the sides. Stir-fry the onions for 2 minutes. Add the garlic and stir-fry until the onion is soft. Add the thyme and stir-fry for 30 seconds.
Add the black beans and chickpeas and stir-fry until heated through.
Add the green beans a stir-fry for 3 minutes, or until tender. Season with salt and pepper, lemon juice and zest, and spoon over rocket. Sprinkle with the parsley and serve with a drizzle of lemon juice and olive oil.