Chickpea and Green Bean Salad

The inspiration but hardly the recipe for this salad comes from a recipe in the July 2nd New York Times: Warm Chickpea and Green Bean Salad With Aioli.  I did not use the aioli dressing or add chopped parsley (though it would be a good addition if on-hand); I used canned chickpeas, a higher ratio of green beans and served the salad cool to room temperature.  

Make the dressing by combining:

1/4 c mayonnaise or, my choice, Spectrum Light Canola Mayo (eggless, vegan)

2 T extra virgin olive oil

2-4 (I use 4) cloves garlic finely minced or pressed

Cover and refrigerate dressing until ready to use.


Make the salad:

Steam or blanch

1 pound green beans, stems removed

~ 4 minutes and then refresh under icy water.

Dry the beans and cut them into bite size pieces.  Place them in a large salad bowl and add:

1 bunch radishes, thinly sliced

4 scallions, thinly sliced

1 15 oz can chickpeas, washed and drained

2 T lemon juice or more to taste

Toss the salad with the dressing and serve (or refrigerate and remove from refrigerator about half an hour before serving).

Reviewed 6/18/2017