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Chick Pea and Green Bean Salad combine garlicky fresh green beans, chick peas, and red onions in a simple salad with loads of flavor.
Our garden green beans are still coming on strong – and what better way to enjoy them than this Chick Pea and Green Bean Salad!
Our Chick Pea and Green Bean Salad is perfect served alongside any favorite grilled meats or fish, and I also like adding this dish to a tossed garden salad.
The deep delicious flavors in this salad come from sautéing the chick peas and beans in extra virgin olive oil and chopped fresh garlic until the beans are tender. Then, they are tossed with marinated sliced red onions and a simple lemon and Dijon mustard vinaigrette.
A final sprinkle of chopped fresh parsley and mint gives this chick pea and green bean salad additional bright flavor – and this beautiful salad is ready to serve! The flavors are refreshing and delicious – and a perfect way to enjoy fresh garden green beans.
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Chick Pea and Green Bean Salad
Chick Pea and Green Bean Salad combine garlicky fresh green beans, chick peas, and red onions in a simple salad with loads of flavor.
Ingredients
- 1/2 cup thinly sliced red onion, cut into half circles
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil, divided
- 3/4 pound fresh green beans, trimmed and cut into one-inch pieces
- 1 15.5–ounce can chick peas, rinsed and well drained
- 1 teaspoon chopped fresh garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons water
- 1/2 teaspoon Dijon mustard
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
Instructions
- Place sliced onions and lemon juice in a small zip lock bag and seal out air. Let sit at room temperature while you prepare the rest of the recipe.
- In a large sauté pan place 1 tablespoon of oil over medium high heat and add beans and sauté for five minutes. Add chick peas and another tablespoon of oil and sauté for 8-10 minutes or until beans are tender. Add garlic, salt, pepper and water and cook for one minute. Remove from heat and cool to room temperature.
- In a small bowl, drain off liquid from onions and add the Dijon whisking to combine. While whisking add remaining tablespoon of oil to make vinaigrette.
- In a large bowl combine cooled pea and bean mixture, marinated onions, chopped parsley, chopped mint and dressing. Stir to combine and cool to room temperature before serving.
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I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2018 (to encourage people to try meatless monday- everyone has to start somewhere) and would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?
Sure – no problem sharing a link to our recipe Barbara! Thank you!
Love this
Thanks Donna!