Green Bean and Chickpea Salad

[Guest guest]

Green Bean and Chickpea Salad

 

Recipe by: From The Mediterranean Vegan Kitchen by Donna Klein

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

 

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.

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.

Cut the beans diagonally into 2-inch lengths and place in a large shallow

bowl, along with the chickpeas and onion.

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.

Serve at room temperature. Or cover and refrigerate at least 1 hour and serve

chilled.