The chickpea and green bean salad is a delicious and wholesome dish. Easy, economical, and quick to prepare. Great for those on a diet who can enjoy it as a main course, at lunch or dinner. Or as a side dish or for an appetizer in small and colorful bowls. I used four ingredients: green beans, chickpeas, cherry tomatoes, and pickled onions. A few mint leaves to make it fresher, and it’s ready to serve! Chickpeas are widely used legumes in cooking. A great source of protein, they can replace meat and fish. They can be consumed in countless ways. For the preparation of delicious soups or stews. For quick and tasty salads or to become delicious meatballs. Chickpeas are also used to make the famous Hummus. An excellent spread I recommend trying! The green beans, commonly used as a vegetable, are technically a legume. However, their nutritional values characterize them as a vegetable. Besides the classic green beans and potatoes side dish, try the version with tuna. Or prepare a nice frittata with potatoes and green beans.
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- Cost: Economical
- Preparation time: 5 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8 oz chickpeas (dried or already boiled in a can)
- 3.5 oz green beans (frozen or fresh)
- 3.5 oz cherry tomatoes
- to taste pickled onions (only if you like them)
- 1 tbsp olive oil (1 tablespoon)
- to taste salt
- leaves mint (or basil)
Tools
- Saucepan
- Bowls
- Sieve
Steps
To prepare this beautiful and tasty salad, we can use fresh green beans or frozen.
I always keep a supply in the freezer 😉 So, I boiled water in a saucepan.
Once it reached a boil, I added the still-frozen green beans and boiled them for about 10 minutes.
Check the cooking by piercing the green beans with a fork. If they are soft, they are done.
I preferred to cook the green beans without salt to season the ingredients all together later.
Once ready, drain and place them in a bowl with very cold water to stop the cooking.
Here’s a trick for a bright green color! Add some ice cubes to the water.
This way, the green beans will remain a beautiful light green 😉
At this point, just gather all the ingredients and season!
Actually, this big salad can also be prepared with dried chickpeas but it takes more time.
First, you need to soak them the night before in cold water.
The next day, RINSE and cook the chickpeas in a saucepan full of cold water.
The amount of water to use should be twice the weight of the chickpeas.
Bring to a boil, cover with a lid, and cook for about an hour. Check the cooking.
Salt ONLY AT THE END OF COOKING, otherwise they become hard. Then drain and cool.
I preferred to use pre-cooked chickpeas due to lack of time!
In this case, rinse the chickpeas well under water and drain them in a sieve.
Then take a salad bowl, add chickpeas and green beans inside.
Wash the cherry tomatoes well, cut them in half, and add them to the bowl.
Add some pickled onions (only if you like them) and season with olive oil and salt.
Two or three mint leaves (or basil if you prefer), mix, and your salad is ready!
I hope you enjoyed this simple but tasty main course!
See you in the next recipe!
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FAQ
How to replace green beans?
We can use simple lettuce or arugula for an even quicker version without cooking! Or replace the green beans with potatoes, zucchini, or carrots, always boiling them first.
What can I use instead of chickpeas?
If you don’t like chickpeas, you can replace them with beans, fava beans, or lentils.
