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Chickpea and Green Bean Salad

2 cups chickpeas -- cooked
1/2 pound green beans

Dressing for Chickpeas:
1/3 cup oil
1/4 cup wine vinegar
1/4 teaspoon salt
1 teaspoon garam masala
2 cloves garlic -- crushed
1/8 teaspoon cayenne

Dressing for Beans:
1/4 cup oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon garam masala
2 tablespoons onion -- minced
1 teaspoon fresh ginger root -- grated


Heat chickpeas in their liquid and drain. Place in a bowl. Combine all ingredients for chickpea dressing and pour over chickpeas while they are still warm. Mix well. Cool, cover and set aside.


Combine all ingredients for green bean dressing. Wash and trim beans, and cut into 3/4-inch long pieces.


Steam or boil beans until just tender. Drain thoroughly. Shake them in a colander until they look very dry. Put beans in a separate bowl from chickpeas and pour bean dressing over them. Let sit for 5 minutes.


Combine the two beans and mix well. It's best to let the chickpeas sit in their dressing for several hours before mixing them with the green beans so the chickpeas can absorb the flavors.


Serve cold or at room temperature.


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