Green Bean Tomato Salad
- Prep Time: 20 minu53w
- Total Time: 0 hours
- Yield: 4 to 6 servings 1x
- Category: salad
- Cuisine: American
Ingredients
The Salad:
- 3/4 pound green beans
- 1 pint (2 cups) assorted cherry tomatoes, sliced in half
- Roasted Chickpeas, see below
- 2 to 3 tablespoons herbs: parsley, chives, basil, dill, or a combination
The Roasted Chickpeas:
- 1 can chickpeas, drained, rinsed, and patted dry (or about 1 1/2 cups cooked from dried)
- 2 tablespoons oil
- 1/2 teaspoon salt
- 1 teaspoon za’atar, Italian seasoning, or other complementary herb blend or 1/2 teaspoon smoked paprika
The Vinaigrette:
- 1/4 cup olive oil (sub in any preferred)
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 small clove garlic, grated or pressed
- good pinch of dried oregano
- pinch of salt
- pinch of freshly ground black pepper
- 1/2 teaspoon Dijon (optional)
Instructions
Note the green beans and the chickpeas need to be prepared ahead and cooled, which will take several minutes. Roasting the chickpeas is optional.
The Salad:
Add the beans to a skillet with about 3/4 cup water, sprinkle with 1/2 teaspoon salt, bring to a simmer, cover, and cook two to three minutes until tender/crisp. Remove immediately and plunge into ice-cold water. Once cool, drain and lay on a clean towel or paper towels and gently pat dry.
Add to a bowl with the cherry tomatoes and roasted chickpeas. Toss with the vinaigrette. Let sit for 15 to 20 minutes, tossing every few minutes. Before serving, sprinkle with herbs and toss again.
The Chickpeas:
To a skillet add the oil; heat over medium heat, then add the chickpeas and roast several minutes, tossing and stirring until golden brown. Add salt, and seasonings of choice and toss until well coated. Immediately spread out on a large plate or sheet pan to cool.
The Vinaigrette:
Add all ingredients to a jar; shake to combine.
Find it online: https://frugalhausfrau.com/2024/09/08/green-bean-tomato-salad/