Best Green Bean And Chickpea Salad Recipes

GREEN BEAN, TOMATO, AND CHICKPEA SALAD

Green Bean, Tomato, and Chickpea Salad image

This may become your go-to vegetarian main course for summer. For this salad, use the ripest tomatoes you can find.

Provided by Martha Stewart

Time 30m

Number Of Ingredients 9

Ingredients

Coarse salt and ground pepper
1 1/2 pounds green beans, trimmed
3 wide strips lemon zest, cut into thin matchsticks, plus 3 tablespoons lemon juice (from 1 large lemon)
2 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, halved, or 3 medium tomatoes, cut into 1/2-inch wedges
1/4 small red onion, diced small
1 can (15.5 ounces) chickpeas, rinsed and drained
2 1/2 ounces feta, crumbled (1/2 cup)
2/3 cup roughly chopped fresh parsley leaves

Steps:

In a large pot of boiling salted water, cook green beans until crisp-tender, about 4 minutes. Drain and rinse under cool water to stop the cooking. Meanwhile, in a large bowl, whisk together lemon juice and oil. Stir in tomatoes, onion, chickpeas, and lemon zest. Add feta and parsley and stir to combine. Season with salt and pepper. Arrange green beans on a serving platter and top with tomato mixture.

Nutrition Facts : Calories 281 g, Fat 13 g, Fiber 12 g, Protein 12 g

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.

GREEN BEAN, CHICKPEA, AND TOMATO SALAD

GREEN BEAN, CHICKPEA, AND TOMATO SALAD image

Categories Salad Bean Dinner

Yield 6 people

Number Of Ingredients 10

Ingredients

2 cups green beans, trimmed (8 oz)
4 cups carsely chopped tomato (2½ lbs)
1 cup thinly sliced red onion
½ cup crumbled feta cheese
2 tablespoons chopped fresh mint
2 tablespoons red wine vinegar
½ teaspoon salt
2½ teaspoons olive oil
¼ teaspoon black pepper
1-15oz can chickpeas, rinsed and drained

Steps:

Place the beans in a large saucepan of boiling water and cook 3 minutes. drain and plunge beans into ice water and drain. Combine beans, tomato and remaining ingredients in a large bowl; toss well to combine

GREEN BEAN, TOMATO AND CHICKPEA SALAD

GREEN BEAN, TOMATO AND CHICKPEA SALAD image

Categories Salad Bean Side No-Cook Kid-Friendly Quick & Easy Backyard BBQ

Yield 4 people

Number Of Ingredients 9

Ingredients

1 1/2 lbs green beans, trimmed
3 wide strips lemon zest, cut into thin matchsticks
3 Tbs lemon juice
2 Tbs olive oil
1 pint cerry tomatoes, halved
1/4 small red onion
1 can chickpeas, rinsed and drained
2 1/2 oz feta, crumbled
2/3 cup parsley, roughly chopped

Steps:

Boil beans in large pot of salted water for about 4 minutes until crips tender. Drain and rinse uner cool water. Meanwhile, stir all remaining ingredients except for parsely and feta in a bowl, Season with salt and pepper. Arrange green beans on a serving platter and top with tomato mixture.