Best 2 Green Bean And Chickpea Salad Recipes

Green bean and chickpea salad is a delicious and healthy dish that is perfect for a summer meal. It is packed with flavor and nutrients, making it a great choice for a light lunch or dinner. Whether you are looking for a vegetarian dish or a side dish to accompany your main course, this salad is sure to please. The combination of green beans, chickpeas, and a tangy dressing creates a dish that is both satisfying and refreshing. With its vibrant colors and delicious flavors, this salad is sure to be a hit with everyone at your table.

Let's cook with our recipes!

GREEN BEAN AND CHICKPEA SALAD

Green Bean and Chickpea Salad image

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

Ingredients

1 lb green beans, trimmed and cut into 2-inch lenghts
1 (16 ounce) can chickpeas, drained and rinsed (Garbanzo beans)
1/4 cup chopped onion
2 tablespoons red wine vinegar
1 tablespoon chopped fresh basil (or 1 tsp dried)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large garlic clove, crushed
1 1/2 teaspoons extra virgin olive oil

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.

WARM CHICKPEA AND GREEN BEAN SALAD WITH AIOLI

Warm Chickpea and Green Bean Salad With Aioli image

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

Ingredients

1 cup dried chickpeas, soaked for 4 to 6 hours or overnight in 3 cups water
1 quart water
Salt to taste
1/2 pound green beans, ends trimmed
1/4 cup chopped fresh parsley
2 tablespoons chopped chives, or 3 or 4 scallions, chopped
4 radishes, sliced (optional)
1/3 cup aioli
Lemon juice as desired

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:

Choose fresh, crisp green beans for the best flavor and texture.
If you don't have fresh lemon juice, you can use bottled lemon juice instead.
If you don't have fresh parsley, you can use dried parsley instead. Just use about 1/4 of the amount called for in the recipe.
Feel free to add other vegetables to this salad, such as diced red onion, shredded carrots, or chopped celery.
This salad is a great make-ahead dish. You can make it up to 24 hours in advance and store it in the refrigerator.

Conclusion:

Green bean and chickpea salad is a healthy, refreshing, and flavorful dish that is perfect for a summer picnic or potluck. It is also a great way to get your daily dose of vegetables. With its simple ingredients and easy-to-follow instructions, this salad is a great option for busy weeknights or lazy weekends. So next time you're looking for a quick and easy salad recipe, give this green bean and chickpea salad a try. You won't be disappointed!

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