Green Bean And Chickpea Salad

[Guest guest]

* Exported from MasterCook *

 

Green Bean And Chickpea Salad

 

Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 70

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 pound green beans -- washed and trimmed

1 1/2 cups cooked chickpeas

OR 15-ounce canned chickpeas -- rinsed and drained

1 small peeled and quartered red onion -- (about 4 ounces)

very thinly sliced and soaked in cold

water to cover for 10 minutes -- drained

2 tablespoons extra-virgin olive oil

2 tablespoons vegetable broth

preferably Concentrated Vegetable Broth

(see separate recipe)

OR 6 tablespoons low-sodium canned broth

reduced over high heat to 2 tablespoons -- cooled

1 tablespoon balsamic vinegar

1 tablespoon fresh thyme leaves

OR 1 teaspoon dried thyme

Salt and freshly ground black pepper -- to taste

 

MAKES 4 TO 6 SERVINGS

 

The ubiquitous chicken, along with red onion, finds its way Into all sorts

of Mediterranean salads. The following one featuring fresh green beans

makes a nice summer side dish.

 

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 1 inch

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 oil, 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.

 

Advance Preparation: The salad can be stored, covered, in the refrigerator

for up to twenty-four hours. Serve chilled or return to room temperature

before serving.

 

Per serving: Calories 204, Protein 8g, Total Fat 9g, Saturated Fat 1g,

Cholesterol 0 mg, Carbohydrate 26g, Dietary Fiber 4g, Sodium 59mg

 

- - - - - - - - - - - - - - - - - -