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Chick Pea and Green Bean Salad

Yield: 6-8 servings 1x
Prep: 20 minsCook: 20 minsTotal: 40 minutes


  • ½ cup thinly sliced red onion, cut into half circles
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil, divided
  • ¾ 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
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 teaspoons water
  • ½ teaspoon Dijon mustard
  • ¼ cup fresh parsley, chopped
  • ¼ cup fresh mint, chopped


  1. 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.
  2. 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.
  3. 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.
  4. 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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