Green Bean and Crispy Chickpea Salad
A vibrant and satisfying salad that's perfect for a light lunch or a side dish. This recipe combines crisp green beans with crunchy, roasted chickpeas and a tangy balsamic dressing.
Recipe - Downers Grove, IL
Green Bean and Crispy Chickpea Salad
Prep Time25 Minutes
Servings6
Cook Time10 Minutes
0Ingredients
3 cups fresh green beans, trimmed
6 cups arugula
1 cup cherry tomatoes, halved
1 (15-oz.) can chickpeas, drained and rinsed*
1/3 cup shaved Parmesan cheese
1/3 cup pine nuts
1 Recipe Creamy Balsamic Dressing
2 Tbsp. balsamic vinegar
1 Tbsp. lemon juice
2 tsp. Dijon mustard
1/2 tsp. Fresh Thyme fine sea salt
1/2 tsp. minced garlic
1/2 tsp. honey
Pepper, to taste
1/2 cup Fresh Thyme extra virgin olive oil
Vegetable Oil
Salt, to taste
Garlic powder, to taste
Directions
- Fill a large saucepan with salted water; bring to boiling. Add green beans and return to boiling, then reduce heat to maintain a simmer. Cook beans 5 minutes or until tender.
- Transfer cooked beans to a large bowl of ice water; cool completely. Drain.
- Combine beans, arugula, tomatoes, chickpeas, cheese and pine nuts. Toss with Creamy Balsamic Dressing to coat. If desired, top servings with Fried Chickpeas.
- Creamy Balsamic Dressing: Whisk 2 Tbsp. balsamic vinegar, 1 Tbsp. lemon juice, 2 tsp. Dijon mustard, 1/2 tsp. Fresh Thyme fine sea salt, 1/2 tsp. minced garlic and 1/2 tsp. honey. Add pepper to taste. Gradually whisk in 1/2 cup Fresh Thyme extra virgin olive oil.
- *Note: Reserve one-third of the chickpeas for Fried Chickpeas (if using).
- Fried Chickpeas: Dry reserved chickpeas with a paper towel and fry in 1 inch vegetable oil in a saucepan over high heat 2 minutes or until chickpeas are crispy. Transfer with a slotted spoon to a plate lined with paper towels. Season to taste with salt and garlic powder.
25 minutes
Prep Time
10 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Green Beans - 1 Pound
Sale
$1.99/lb was $2.49/lb$1.99/lb
Josie's Organic Baby Arugula - 5 Ounce
$3.79$0.76/oz
Nature Sweet Cherub Tomatoes - 10 Ounce
$3.99$0.40/oz
Fresh Thyme Garbanzo Beans - 15 Ounce
$0.99$0.07/oz
Belgioioso Shaved Parmesan Cheese - 5 Ounce
$4.99$1.00/oz
Made With Pine Nuts Tub - 4 Ounce
Sale
$10.39 was $12.99$2.60/oz
Not Available
Fresh Thyme Balsamic Vinegar - 16.9 Ounce
$4.99$0.30/oz
Lemons - 1 Each
$0.99
Fresh Thyme Organic Dijon Mustard - 10 Fluid ounce
$2.49$0.25/fl oz
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
Garlic - 1 Each
$0.69
Fresh Thyme 100% Pure Organic Honey - 16 Ounce
$8.99$0.56/oz
Fresh Thyme Organic Ground Black Pepper - 1.98 Ounce
$3.99$2.02/oz
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$15.99$0.47/oz
Fresh Thyme Non-gmo Vegetable Oil - 32 Fluid ounce
$4.69$0.15/fl oz
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
Fresh Thyme Organic Garlic Powder - 2.54 Ounce
$3.99$1.57/oz
Directions
- Fill a large saucepan with salted water; bring to boiling. Add green beans and return to boiling, then reduce heat to maintain a simmer. Cook beans 5 minutes or until tender.
- Transfer cooked beans to a large bowl of ice water; cool completely. Drain.
- Combine beans, arugula, tomatoes, chickpeas, cheese and pine nuts. Toss with Creamy Balsamic Dressing to coat. If desired, top servings with Fried Chickpeas.
- Creamy Balsamic Dressing: Whisk 2 Tbsp. balsamic vinegar, 1 Tbsp. lemon juice, 2 tsp. Dijon mustard, 1/2 tsp. Fresh Thyme fine sea salt, 1/2 tsp. minced garlic and 1/2 tsp. honey. Add pepper to taste. Gradually whisk in 1/2 cup Fresh Thyme extra virgin olive oil.
- *Note: Reserve one-third of the chickpeas for Fried Chickpeas (if using).
- Fried Chickpeas: Dry reserved chickpeas with a paper towel and fry in 1 inch vegetable oil in a saucepan over high heat 2 minutes or until chickpeas are crispy. Transfer with a slotted spoon to a plate lined with paper towels. Season to taste with salt and garlic powder.