Green bean and chickpea salad, tasty, fresh, and very simple, with thinly sliced red onion and lots of herbs… ready in a few minutes and perfect for the summer season, on its own or enriched with other ingredients (feta, tuna, or vegetables). Just cook the fresh green beans and add them to the chickpeas and the onion, then you can season with herbs of your choice, basil, oregano, mint, parsley, thyme, or whichever you prefer. Try this recipe, it’s quick and very easy!
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- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Seasonality: Spring, Summer
- Energy 163.26 (Kcal)
- Carbohydrates 21.33 (g) of which sugars 4.49 (g)
- Proteins 8.60 (g)
- Fat 4.64 (g) of which saturated 0.34 (g)of which unsaturated 0.11 (g)
- Fibers 8.39 (g)
- Sodium 496.32 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz green beans
- 8 oz canned chickpeas (drained)
- Half Tropea red onion
- 1 pinch chili pepper (to taste)
- herbs (basil, oregano, mint, or others)
- extra virgin olive oil
- vinegar (wine, apple, or balsamic)
- salt
Tools
- Bowl
- Strainer
- Pot
Preparation
Clean the green beans by removing both ends and wash them well under running water.
Boil them in lightly salted boiling water for 10-15 minutes, or until they are tender to your liking.
Drain them and let them cool.
Clean the onion and slice it thinly. If you want, you can soak it in water and vinegar to reduce its pungency.
Drain the chickpeas well from their liquid and place them in a bowl.
Add the green beans and the onion.
Wash and dry the herbs, tear them with your hands, and add them to the rest of the ingredients.
Season finally with extra virgin olive oil, vinegar, salt, and chili pepper to taste.
Your green bean and chickpea salad is ready, I recommend letting it rest for at least 20-30 minutes, so it will be more flavorful.
Advice and notes
You can enrich the salad with diced feta, canned tuna, or grilled chicken breast for a hearty main dish.
You can add other vegetables, like cherry tomatoes or bell peppers, or other legumes, such as borlotti or cannellini beans.
You can prepare the dish in advance and store it in the refrigerator in a sealed container.
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