String beans and chickpeas salad is a light salad that will compliment any meat, fish or poultry. String beans are lightly steamed to a tender bite, then they are tossed with chickpeas, chopped red onion and served with a sweet-tangy vinaigrette made with apple cider vinegar, extra virgin olive oil, salt, pepper, garlic powder and cayenne pepper. This is an easy "make ahead" salad that is delicious tasting and healthy too!
String beans (or green beans) with chickpeas is a wonderful combo in any salad! Even though chickpeas are not a favorite of mine, they work very nicely in this salad. The beans offer a light crunch with each bite, along with chickpeas. And, as it marinates in a sweet apple-cider vinaigrette, it definitely brings out their flavors.
If you allow this salad to marinate for a few hours before serving, the beans will absorb some of the vinaigrette, becoming juicy and tangy and even more delicious.
You'll be amazed how fresh tasting this salad really is; and it brings color and texture to your table!
Green beans and chickpeas provide an excellent source of folate, dietary fiber, vitamins and minerals. As a extra bonus, chickpeas like other legumes are known for their high protein, as well as providing iron, calcium and vitamin K. All of which is important for good health.
We hope you'll try this salad. It's one you can make ahead and serve it chilled. The leftovers are wonderful too! Just add them to any leafy green salad the next day, and you'll have an effortless new side dish to enjoy! Have a great weekend!
String Beans and Chickpeas Salad
- 2 pounds fresh String Beans
- 15 -ounce can chickpeas - rinsed and drained
- 1 cup chopped red onion
- 3 Tbsp. extra virgin olive oil
- 3 to 4 Tbsp. apple cider vinegar
- 1 tsp. salt
- fresh cracked black pepper
- 1/8 tsp. garlic powder
- dash of cayenne pepper
Directions:
Break off ends from green beans then break beans in half.
In a medium size pot filled with 1 to 2 inches of water, boil green beans for 5 minutes.
Drain water, return to stove and cover the pot. Keep beans in pot to steam for another 5 minutes, or until the beans have a nice crunch to them.
Transfer beans to a large mixing bowl, add red onion and chick peas. Set aside.
In a small mixing bowl, mix together olive oil, apple cider vinegar, garlic powder, salt, fresh cracked pepper and pinch of cayenne pepper. Taste, and adjust the seasonings to your liking. Pour the vinaigrette into the bean salad and toss until well blended. Here is where you may add in more olive oil and apple cider vinegar to taste.
Refrigerate for a few hours before serving. Transfer to a serving bowl or platter and serve!
Serves 6 to 8
