Best 3 Chickpea Green Bean Salad Recipes
When the days start to get longer and the weather starts to warm up, there's nothing quite like a fresh, crisp salad to whet your appetite. And while there are endless possibilities when it comes to salad recipes, one of our favorites is chickpea green bean salad. This salad is packed with protein, fiber, and vitamins, and it's also incredibly versatile. You can add or remove ingredients to suit your taste, and you can even make it ahead of time for a quick and easy meal.
Here are our top 3 tried and tested recipes!
GREEN BEAN AND CHICKPEA SALAD
From Jane Brody's Good Food Cookbook This is a smiplified version of 3 bean salad (only 2 beans!) and no sugary dressing.
Provided by WeBees
Categories Vegetable
Time 10m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Steam beans until tender crisp, about 5 minutes. Place beans, chickpeas and onions in a large bowl. Combin dressing ingredients and add to the bean mixture, tossing well. Chill for about an hour before serving.
CHICKPEA & GREEN BEAN SALAD
Make and share this Chickpea & Green Bean Salad recipe from Food.com.
Provided by Dancer
Categories Beans
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
WARM CHICKPEA AND GREEN BEAN SALAD WITH AIOLI
You could use canned beans for this, but then you wouldn't have the broth to use for thinning out the aioli.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Drain the soaked chickpeas and combine with the water in a saucepan. Bring to a boil, add salt to taste, reduce the heat and simmer 1 1/2 to 2 hours, until tender.
- Steam the beans or blanch in salted boiling water for 4 to 5 minutes, until just tender. Refresh with cold water, drain, break in half or cut into 2-inch lengths and set aside.
- Place a colander over a bowl and drain the chickpeas. Combine with the beans in a large salad bowl. Add the parsley, chives or scallions, and radishes. Season with fresh lemon juice if desired.
- If the aioli is very thick, stir in 2 to 4 tablespoons of the hot bean broth. If it is not, discard the bean broth. Toss the aioli with the chickpeas and beans. Add more broth if desired. Serve warm or at room temperature.
Tips:
- For the best flavor, use fresh, crisp chickpeas and green beans.
- If you don't have fresh herbs, you can use 1 teaspoon of dried oregano or basil.
- Feel free to add other vegetables to this salad, such as chopped cucumber, bell pepper, or tomatoes.
- For a more substantial salad, add some cooked protein, such as grilled chicken or tofu.
- This salad is best served chilled, so make it ahead of time and let it chill in the refrigerator for at least 30 minutes before serving.
Conclusion:
This chickpea and green bean salad is a healthy and refreshing side dish or light lunch. It's packed with protein, fiber, and vitamins, and it's easy to make. The zesty dressing adds a bright and tangy flavor that will wake up your taste buds. So next time you're looking for a healthy and delicious salad, give this chickpea and green bean salad a try!
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