Green Bean Tomato And Chickpea Salad Food

GREEN BEAN AND TOMATO SALAD

Green Bean and Tomato Salad image

This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.

Provided by Pierre Franey

Categories easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound string beans or small haricots verts
6 ripe tomatoes
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
4 tablespoons finely chopped shallots or green onions
1 tablespoon finely chopped garlic
4 tablespoons olive oil
Salt and freshly ground pepper
4 tablespoons coarsely chopped basil

Steps:

Trim ends of beans and leave them whole.
Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
Cut away the core of each tomato, and cut it into wedges.
In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 778 milligrams, Sugar 9 grams, TransFat 0 grams

BEAN, CHICKPEA & FETA SALAD

Bean, chickpea & feta salad image

This satisfying veggie supper is full of summer flavours, and it's on the table in 15 minutes

Provided by Good Food team

Categories Dinner, Main course

Time 15m

Number Of Ingredients 8

Ingredients

400g green beans , trimmed and halved
3 tbsp olive oil
2 x 400g can chickpeas , rinsed and drained
1 garlic clove , roughly chopped
7 sundried tomatoes in oil, drained
2 whole roasted red peppers from a jar
1 tbsp sherry vinegar
200g pack feta cheese , broken into chunks

Steps:

Heat oven to 200C/180C fan/gas 6. Spread the beans onto a baking tray, season and drizzle over 1 tbsp oil. Roast for 10 mins until lightly charred. Tip into a bowl with the chickpeas.
In a food processor, make a dressing by whizzing together the garlic, sundried tomatoes, peppers, vinegar and the remaining oil. Season, stir into the beans with the feta and serve.

Nutrition Facts : Calories 404 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 2.92 milligram of sodium

GREEN BEAN CHICKPEA BEET FETA SALAD

Green Bean Chickpea Beet Feta Salad image

I cant remember where I got this recipe, its fast easy and summer or winter type of salad and just goes with everything.

Provided by andypandy

Categories Vegetable

Time 19m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces fresh green beans
3 tablespoons red wine vinegar
2 tablespoons olive oil
salt
pepper
1 canned beets, drained and sliced
3/4 cup chickpeas, drained and rinsed
1/3 cup fresh garden mint, chopped
1/4 cup feta, crumbled

Steps:

Place a pot of water to boil with added salt.
Cook beans about three minutes until tender crisp.
Drain and place in cold water to stop cooking, drain .
Place cooked beans into a large bowl, add beets, chickpeas and mint.
In another bowl place oil and vinegar salt and pepper to taste.
Pour dressing over veggies and toss.
Sprinkle with the crumbled feta cheese.

Nutrition Facts : Calories 158.9, Fat 9.4, SaturatedFat 2.4, Cholesterol 8.3, Sodium 245, Carbohydrate 15.2, Fiber 4.4, Sugar 1.2, Protein 4.8

CHICKPEA TOMATO SALAD

Chickpea Tomato Salad image

Chickpea Tomato Salad with a lemon herb dressing is a hit for a quick side or meal! Full of fresh ingredients and a great way to use up a can of beans, our Chickpea Tomato Salad is healthy, filling and super addictive. The bonus? You will love the Lemon-herb-garlic dressing!

Provided by Karina

Categories Salad

Time 15m

Number Of Ingredients 12

Ingredients

28 oz 800g canned chickpeas (garbanzo beans), rinsed and drained (about 3 cups)
7 oz grape tomatoes (200g, quartered (or cherry, Roma, vine-ripened tomatoes))
1/2 cup roughly chopped flat-leaf parsley (fresh and crisp leaves if possible)
1/4 cup red onion (finely chopped)
4 tablespoons extra virgin olive oil
3 tablespoons lemon juice, ((from 1-2 lemons))
2 cloves garlic (minced)
1/2 teaspoon dried oregano
1/8 teaspoon dried parsley
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
Pinch of cayenne pepper (optional)

Steps:

Grab a large salad bowl and add in chickpeas, tomatoes, parsley and red onion.
For the dressing, combine together olive oil, lemon juice, garlic and herbs. Season with salt and pepper, adjust to your taste. Pour the dressing over the chickpea mixture; toss to evenly coat.
Serve immediately.

Nutrition Facts : Calories 221 kcal, Carbohydrate 21 g, Protein 7 g, SaturatedFat 2 g, Fiber 6 g, Sugar 2 g, Fat 11 g, ServingSize 1 serving

GREEN SALAD WITH CHICKPEAS

Green Salad with Chickpeas image

Chickpeas, white balsamic vinegar, and honey join olives, tomatoes, red onion, and greens for a new twist on a Greek salad. You can use white-wine vinegar in place of the balsamic -- just add more honey to taste.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 9

Ingredients

1 head Bibb or Boston lettuce, torn
1 cup cherry tomatoes, halved or quartered
1/2 cup canned chickpeas, drained and rinsed (from one 14-ounce can)
1/2 cup Cerignola or other green olives
1/4 medium red onion, thinly sliced
1 tablespoon white balsamic vinegar
1 teaspoon honey
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

Make the salad: Mix together lettuce, tomatoes, chickpeas,olives, and onion.
Make the dressing: Combine vinegar and honey. Pourin oil in a slow, steady stream, whisking constantly untilemulsified. Season with salt and pepper.
Pour dressing over salad just before serving; toss to coat.

TOMATO-GREEN BEAN SALAD WITH CHICKPEAS, FETA AND DILL

Tomato-Green Bean Salad With Chickpeas, Feta and Dill image

This is a perfect salad for summer, when the market is chockablock with great produce. Use whatever tomatoes are sweetest, and feel free to add yellow wax beans or romano beans in addition to green beans. If your market has fresh shelling beans, use those instead of chickpeas. Plan ahead to soak dried chickpeas overnight. With a soak, they only take an hour to cook, and taste better than canned ones.

Provided by David Tanis

Categories easy, salads and dressings, vegetables, appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Kosher salt and black pepper
3/4 pound green beans, preferably slender haricots verts, trimmed
2 tablespoons lemon juice, from 1 small lemon
1 tablespoon red wine vinegar
1 garlic clove, minced
3 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, mixed colors, halved
2 cups cooked chickpeas (from 1 cup dried chickpeas or 1 15-ounce can), cooled and drained
4 ounces feta, crumbled (1/2 cup)
2 to 3 tablespoons roughly chopped dill, for serving
Pinch of dried oregano, for serving

Steps:

Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.
Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.
To serve, sprinkle generously with dill and oregano.