Green Bean Chickpea And Tomato Salad Recipes
GREEN BEAN AND TOMATO SALAD
This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim ends of beans and leave them whole.
- Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
- Cut away the core of each tomato, and cut it into wedges.
- In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 9 grams, TransFat 0 grams
CHICKPEA SALAD WITH RED ONION AND TOMATO
A good chickpea salad, that is low-fat and high in protein.
Provided by Candice
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h10m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 33.3 g, Fat 11.8 g, Fiber 6.7 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 404.4 mg, Sugar 1.4 g
TOMATO-GREEN BEAN SALAD WITH CHICKPEAS, FETA AND DILL
This is a perfect salad for summer, when the market is chockablock with great produce. Use whatever tomatoes are sweetest, and feel free to add yellow wax beans or romano beans in addition to green beans. If your market has fresh shelling beans, use those instead of chickpeas. Plan ahead to soak dried chickpeas overnight. With a soak, they only take an hour to cook, and taste better than canned ones.
Provided by David Tanis
Categories easy, salads and dressings, vegetables, appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.
- Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
- Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.
- To serve, sprinkle generously with dill and oregano.
GREEN BEAN AND CHICKPEA SALAD
From Jane Brody's Good Food Cookbook This is a smiplified version of 3 bean salad (only 2 beans!) and no sugary dressing.
Provided by WeBees
Categories Vegetable
Time 10m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Steam beans until tender crisp, about 5 minutes. Place beans, chickpeas and onions in a large bowl. Combin dressing ingredients and add to the bean mixture, tossing well. Chill for about an hour before serving.
GREEN BEAN, TOMATO, AND CHICKPEA SALAD
This may become your go-to vegetarian main course for summer. For this salad, use the ripest tomatoes you can find.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook green beans until crisp-tender, about 4 minutes. Drain and rinse under cool water to stop the cooking. Meanwhile, in a large bowl, whisk together lemon juice and oil. Stir in tomatoes, onion, chickpeas, and lemon zest. Add feta and parsley and stir to combine. Season with salt and pepper. Arrange green beans on a serving platter and top with tomato mixture.
Nutrition Facts : Calories 281 g, Fat 13 g, Fiber 12 g, Protein 12 g
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GREEN BEAN, TOMATO AND CHICKPEA SALAD - URBAN COTTAGE LIFE
From urbancottagelife.com
Servings 4Estimated Reading Time 4 minsCategory Main Course, Salad, Side Dish
- Fill a medium saucepan about 2/3 full of water and bring to a rolling boil. Add the 1/2 tsp salt (the water will roil up), then the prepared green beans. Cover and cook the beans for about 4-1/2 minutes for a tender crisp result, during which time the water will return to a boil. Ready a large bowl of ice water and have on standby next to the stove. Once the beans are done to your liking, use a slotted spoon to transfer them from the pot to the bowl of ice water. As soon as they're cool, drain the beans in a colander (I scoop out any remaining ice first), shake off as much water as you can and then spread them on a clean tea towel and roll up to dry further.
- Tumble the chickpeas, onion, tomatoes, olives and cheese into a large bowl (make sure it's big enough to stir and toss the entire salad). Add the beans, and dress with the olive oil, one tablespoon of the balsamic vinegar, and the oregano, pepper and salt. Toss well, and taste. Add additional balsamic vinegar and seasonings to taste.
- You can eat this right away, but it's even better after a few hours in the refrigerator or the next day, as the additional time gives the flavours a chance to meld and further develop.
GREEN BEAN, CHICKPEA, AND TOMATO SALAD RECIPE | …
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- In a large stove pot, boil water. Add green beans and cook (blanch) for about 3-5 minutes. Beans should still be crisp and the color will be brighter. Immediately rinse with cold water to stop cooking.
- Drizzle olive oil and squeeze lemon juice over the salad. Sprinkle salt as desired. Garnish with fresh parsley.
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5/5 (5)Total Time 23 minsServings 4Calories 381 per serving
- Cook green beans in boiling water 4 minutes or until crisp-tender. Drain and rinse with cold water; drain well.
- Combine oil, next 6 ingredients, and 1/4 teaspoon salt in a bowl; stir with a whisk. Stir in beans, chickpeas, and tomatoes; toss. Sprinkle with walnuts, cheese, and olives.
- Sprinkle tuna with remaining 1/4 teaspoon salt and pepper. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add tuna to pan; cook 3 minutes on each side or until desired degree of doneness. Divide bean mixture evenly among 4 plates; top with sliced tuna.
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