1 lb. 6 oz. (750g) green beans, trimmed & halved

4 slices bacon

4 tbsp. apple cider vinegar

6 tbsp. honey

6 tbsp. whole-grain mustard

2 tbsp. Dijon mustard

½ cup (10g) fresh chives, chopped

salt & pepper

1x 14 oz. (400g) canned chickpeas, drained

8 radishes, sliced

1. Bring a large pot of salted water to a boil, add the green beans and cook until tender, approximately 4 minutes. Drain the beans and rinse under cold running water.

2. Place a non-stick skillet over a medium heat and cook the bacon until crispy, approximately 7-8 minutes. Remove the bacon from the skillet and set aside. When cool enough to handle, crumble the bacon into small pieces.

3. In a small bowl, whisk together the vinegar, honey, whole-grain and Dijon mustards and fresh chives. Season to taste with salt and pepper.

4. In a large bowl, toss together the green beans, chickpeas, radishes and crispy bacon. Drizzle with the dressing and toss well to combine. Taste, and adjust the seasonings, if necessary. Serve immediately.