Friday, August 16, 2013

Green Bean, Tomato and Chickpea Salad

As soon as the green beans and grape tomatoes are in, this is a staple summer recipe for me.  The chick peas make it a one-dish meal for more lunches and dinners than I can count!

Source:  Adapted from a recipe from Aunt Yvonne and Everyday Food magazine

1 can (15.5 oz.) chick peas, rinsed and drained
1 1/2 c. quartered grape tomatoes
1 1/2 c. green beans, steamed 'til crisp tender, then chilled
1/4 c. red onion, finely chopped
1 clove garlic, finely chopped
2 T. coarsely chopped fresh Italian parsley
1 T. lemon juice
1/4 c. extra virgin olive oil
sea salt & pepper

In medium bowl, gently stir together chick peas, tomatoes, green beans, onion, garlic, and parsley.  
In separate small bowl, whisk together lemon juice, olive oil, salt and pepper.  
Pour dressing over vegetables and toss until coated completely.  Chill and let marinate for at least 1/2 hour.

Yield: 4 Servings

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