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Green Bean and Chickpea Salad

Source of Recipe

The Mediterranean Vegan Kitchen by Donna Klein


Recipe Introduction

The ubiquitous chickpea, along with red onion, finds its way into all sorts of Mediterranean salads. The following one featuring fresh green beans makes a nice summer salad. Makes 4 to 6 servings 150 calories; 4 g protein; 0 g fat; 0 mg cholesterol; 10 g carbohydrate; 5 g fiber

List of Ingredients

· 3/4 pound green beans, washed and trimmed
· 1-1/2 cups cooked chickpeas or 1 (15-ounce) can chickpeas,
rinsed and drained
· 1 small red onion, chopped
· 2 tablespoons vegetable broth, homemade or canned
· 1 tablespoon balsamic vinegar
· 1 tablespoon fresh thyme leaves or 1 teaspoon dried
· Salt and freshly ground black pepper, to taste



Recipe

1. Prepare a large bowl of ice water and set aside. In a medium stockpot or saucepan large enough to accommodate a 9-inch steaming basket, put a couple of inches of water. Place the steaming basket in the pot and add the green beans.
2. Bring to a boil over high heat. Cover tightly, reduce the heat to medium, and steam until crisp-tender, 5 to 7 minutes. Carefully, remove the steaming basket and refresh the green beans in the ice water for 5 minutes. Drain well.
3. Cut the beans diagonally into 2-inch lengths and place in a large shallow bowl, along with the chickpeas and onion.
4. In a small bowl, whisk together the broth, vinegar, thyme, salt, and pepper. Add to the green bean mixture, tossing thoroughly to combine. Let stand at room temperature for 15 minutes to allow the flavors to blend. Toss again.
5. Serve at room temperature. Or cover and refrigerate at least 1 hour and serve chilled.