Green Bean, Tomato, and Chickpea Salad
A refreshing and colorful salad perfect for summer, combining crisp green beans, juicy cherry tomatoes, and hearty chickpeas in a light vinaigrette.
Ingredients
Salad Base
- 2 cups green beans, trimmed Use vibrant, fresh green beans for maximum crunch; frozen can work in a pinch if thawed.
- 1 can chickpeas, rinsed and drained (15 oz) Opt for low-sodium varieties for better control over flavor.
- 1 cup cherry tomatoes, halved The sweeter, the better; consider using a mix of colors.
- 1/4 medium red onion, thinly sliced Provides a milder taste than yellow onions.
Dressing
- 2 tablespoons olive oil Use high-quality extra virgin olive oil.
- 1 tablespoon red wine vinegar Adds a lovely acidity; balsamic vinegar is a good alternative.
- to taste salt and pepper Season to liking; fresh cracked pepper adds aroma.
Garnish
- 1 tablespoon fresh parsley, for garnish Enhances flavor and presentation.
Instructions
Preparation
- Blanch the green beans in a pot of salted boiling water for 2-3 minutes until vibrant green and tender-crisp. Transfer to an ice bath immediately, then drain.
- In a large bowl, combine rinsed chickpeas, halved cherry tomatoes, sliced red onion, and cooled green beans.
Dressing
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper. Adjust to taste.
Assembly
- Pour the dressing over the salad and gently toss to combine until everything is well coated.
- Garnish with fresh parsley and serve immediately, or chill for 30 minutes to meld flavors.
Notes
Best enjoyed fresh; stores in the fridge for 3-4 days. Keep dressing separate if meal prepping for optimal freshness.