Best Warm Chickpea And Green Bean Salad With Aioli 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.

GREEN BEAN SALAD WITH CHICKPEAS AND MUSHROOMS

Green Bean Salad With Chickpeas and Mushrooms image

A far cry from cafeteria-style three-bean salad, this fresh, lively dish is a mixture of crunch and softness, bright colors and earth tones.

Provided by Martha Rose Shulman

Categories easy, quick, salads and dressings

Time 10m

Yield Serves 4

Number Of Ingredients 13

Ingredients

1/2 pound green beans
3 ounces mushrooms, cleaned, trimmed and sliced thin (about 1 1/4 cups)
2 cups cooked chickpeas, or 1 15-ounce can, drained and rinsed
1 ounce shaved Parmesan (about 1/4 cup)
3 tablespoons chopped fresh herbs, like chives, marjoram, parsley and tarragon
1 tablespoon freshly squeezed lemon juice
1 tablespoon sherry vinegar
Salt to taste
1 teaspoon Dijon mustard
1 small garlic clove, green shoot removed, finely minced or put through a press
6 tablespoons extra virgin olive oil
Freshly ground pepper
Optional: 1/4 red pepper, sliced

Steps:

Steam or blanch the green beans for five minutes, then cool in a bowl of ice water. Drain and trim the stems. If the beans are very long, break in half.
Combine the beans, mushrooms, chickpeas, Parmesan and herbs in a salad bowl. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, salt, mustard and garlic. Whisk in the olive oil.
Toss the dressing with the bean mixture shortly before serving. If desired, garnish with red pepper slices or toss them with the salad.

Nutrition Facts : @context http, Calories 582, UnsaturatedFat 21 grams, Carbohydrate 64 grams, Fat 28 grams, Fiber 18 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 745 milligrams, Sugar 12 grams, TransFat 0 grams

FAVORITE GARBANZO BEAN SALAD

Favorite Garbanzo Bean Salad image

Gonzo for garbanzos, Eleanor Glofka found a way to duplicate a favorite restaurant recipe at home. "It's excellent as a side dish, as an appetizer or spooned over a tossed salad," she writes from Mountain Top, Pennsylvania. "It keeps for days in the refrigerator, but it never lasts that long in my house!"

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/2 cup chopped sweet onion
1/2 cup whole ripe olives, halved
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 celery rib, chopped
1/4 cup shredded Parmesan cheese
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley
1 tablespoon sugar
1/4 teaspoon onion powder
1/8 teaspoon dried basil
Dash dried oregano

Steps:

In a bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Pour over bean mixture and toss to coat.

Nutrition Facts : Calories 273 calories, Fat 21g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 240mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

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.