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Green Beans and Chickpea Salad

  • Prep 20 min
  • Total 35 min
  • Ingredients 15
  • Servings 4

Ingredients

For the vinaigrette:

1/3
cup white wine vinegar
2/3
cup olive oil
1
teaspoon Dijon mustard
1
teaspoon salt
1
teaspoon sugar
Pepper, to taste
1
garlic clove, crushed

For the salad:

1
lb green beans
Salt, to taste
1
can chickpeas, drained
1/2
red pepper, julienned
2
small onions, thinly sliced
1/2
cup bean sprouts
1/2
cup cherry tomatoes
1/4
cup sunflower seeds

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Use your favorite kind of beans.

I love green beans, whether steamed, sautéed, tossed, breaded, with pesto pasta… even in a green juice! I believe they truly are a wonderful and indispensable ingredient, and I have fun trying to incorporate them into as many recipes as possible. This is a great recipe to make on warm days, and you can mix the green beans with chickpeas or any other kind of bean you prefer. This dish can be served on its own or as a great side dish for meat, but it also goes well with pasta. This salad keeps great in the refrigerator and that makes it a great recipe for picnics or to take to the beach in the summer.

If you don’t have cherry tomatoes, use large tomatoes and cut them into wedges or smaller pieces.

Add grated carrots or zucchini cut into strips.

Directions

  • 1 For the vinaigrette: Combine all the ingredients in a blender to make a creamy vinaigrette. Keep in the refrigerator.
  • 2 For the salad: Clean the green beans and cut them into inch-long pieces. Sprinkle them with salt and steam until tender.
  • 3 In a salad bowl combine green beans, chickpeas, red pepper, onions, and bean sprouts. Add the vinaigrette and adjust the seasoning with more salt or pepper, to taste.
  • 4 Add cherry tomatoes and sunflower seeds.
  • 5 Serve warm or at room temperature.

I love green beans, whether steamed, sautéed, tossed, breaded, with pesto pasta… even in a green juice! I believe they truly are a wonderful and indispensable ingredient, and I have fun trying to incorporate them into as many recipes as possible. This is a great recipe to make on warm days, and you can mix the green beans with chickpeas or any other kind of bean you prefer. This dish can be served on its own or as a great side dish for meat, but it also goes well with pasta. This salad keeps great in the refrigerator and that makes it a great recipe for picnics or to take to the beach in the summer.

Rate and Comment

Morena Cuadra Morena Cuadra
September 10, 2015

I love green beans, whether steamed, sautéed, tossed, breaded, with pesto pasta… even in a green juice! I believe they truly are a wonderful and indispensable ingredient, and I have fun trying to incorporate them into as many recipes as possible. This is a great recipe to make on warm days, and you can mix the green beans with chickpeas or any other kind of bean you prefer. This dish can be served on its own or as a great side dish for meat, but it also goes well with pasta. This salad keeps great in the refrigerator and that makes it a great recipe for picnics or to take to the beach in the summer.