Prepare the green beans and cook them for 12 minutes in boiling water with 1 teaspoon of salt or 1 stock cube. Once cooked, blanch them and leave to cool.
Rinse the chickpeas
Remove the beans from the edamame
Cut a red onion and the apricots into thin strips and the cherry tomatoes in half
Mix all the ingredients together and season with salt and pepper to taste
Sauce
Squeeze the juice of half a lemon
Mix the juice with the olive oil, honey and mustard