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Tuscan Green Bean & Chickpea Medley
An enticingly colorful green bean and chickpea salad, bursting with vibrant veggies and a zesty Italian dressing that can be enjoyed cold or at room temperature.
2
18 min
TOTAL TIME
504
CALORIES
$1.47
PER SERVING
SAVE
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Ingredients
Directions
6 STEPS
15 min
PREP TIME
3 min
COOK TIME
18 min
TOTAL TIME
1
Bring a pot of salted water to a boil.
2
Add the trimmed and halved green beans to the boiling water and cook for 3 minutes. Drain in a colander and rinse with cold water to stop cooking.
3
In a large bowl, combine the green beans, thinly sliced red onion, drained and rinsed chickpeas, diced red bell pepper, and halved cherry tomatoes.
4
In a small bowl, whisk together the olive oil, red wine vinegar, dried Italian seasoning, garlic powder, and sea salt.
5
Pour the dressing over the vegetable mixture and toss gently to combine.
6
Serve immediately or refrigerate in an airtight container for up to 3 days. The salad can be enjoyed cold or at room temperature.
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Health Info
Macros
81g
CARBS
37g
FAT
25g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
VEGAN
GLUTEN FREE
LACTOSE FREE
5 Recipes for Green Bean Salad
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