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
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.
