One of my goals this summer is to try a new salad recipe with each dinner meal that we prepare. So far, that is working out quite well and I’ll be sharing some of those with you as we go along. This Chickpea and Green Bean Salad with Fresh Herbs and Parmesan is one that we recently tried as part of that goal and for my Savory Side Salads feature on THV11 This Morning. Both Hubby and I really enjoyed it.
Besides being lower in calories, this salad is full of fiber, veggies and flavor. That’s a winning combination in my book.
We would enjoy this salad as a light lunch or dinner as it is, but you might prefer to add some protein. Ham or grilled chicken would, I think, be tasty additions. Of course, that’s going to bump up the calorie count a tad. While my hubs is okay with meatless meals, I recognize that not everyone is. (However, remind me to tell you about the very first time I served homemade macaroni and cheese as THE evening meal. It was a shocker for SOMEONE in our family to say the least.)
If you’re like me and are looking for new, healthy and delicious additions to your menu plan, I encourage you to give this salad a try. Not only can it be pretty much prepared ahead of time, it lasts for a day or two in the refrigerator. You may want to add the mushrooms as you go as they have a tendency to absorb the dressing a little more than I like. If that doesn’t bother you, well just go for it!
- 1/2 pound fresh green beans, trimmed and sliced into 1 to 1 1/2-inch slices
- 3 ounces baby portobellas, sliced
- 1 15-ounce can chickpeas (garbanzo), drained and rinsed
- 1/2 cup finely chopped red bell pepper
- 1/3 cup freshly grated or shaved Parmesan, plus more for garnish
- 3 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped Genovese basil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon rice wine, champagne or sherry vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely minced or pressed
- 6 tablespoons olive oil
- Freshly cracked black pepper
- Kosher salt, to taste
- Steam or blanch the green beans for five minutes then cool in a bowl of ice water; drain well.
- Combine the beans, mushrooms, chickpeas, red bell pepper, Parmesan and herbs in a salad bowl.
- In a small bowl whisk together the lemon juice, vinegar, salt, mustard and garlic. Whisk in the olive oil.
- Toss the dressing with the bean mixture shortly before serving.
- Garnish with additional shaved Parmesan if desired.
- Advance preparation: Assemble the ingredients and make the dressing several hours before serving. Wait to add in the mushrooms just before adding the dressing. Cover with plastic wrap.
- Toss with the dressing just before serving so that the beans retain their bright color.
