Green Bean Salad With Chickpeas and Mushrooms

Name: Green Bean Salad With Chickpeas and Mushrooms
Total time: 10 min
Yield: Serves 4
Ingredients: 1/2 pound green beans; 3 ounces mushrooms, cleaned, trimmed and sliced thin (about 1 1/4 cups); 2 cups cooked chickpeas, or 1 15-ounce can, drained and rinsed; 1 ounce shaved Parmesan (about 1/4 cup); 3 tablespoons chopped fresh herbs, like chives, marjoram, parsley and tarragon; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon sherry vinegar; Salt to taste; 1 teaspoon Dijon mustard; 1 small garlic clove, green shoot removed, finely minced or put through a press; 6 tablespoons extra virgin olive oil; Freshly ground pepper; Optional: 1/4 red pepper, sliced

By Martha Rose Shulman

Total Time: 10 minutes
Rating: 4(97)
Comments: Read comments

A far cry from cafeteria-style three-bean salad, this fresh, lively dish is a mixture of crunch and softness, bright colors and earth tones.

Featured in: Green Bean Salad With Chickpeas and Mushrooms

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Ingredients

Yield:Serves 4

½pound green beans
3ounces mushrooms, cleaned, trimmed and sliced thin (about 1¼ cups)
2cups cooked chickpeas, or 1 15-ounce can, drained and rinsed
1ounce shaved Parmesan (about ¼ cup)
3tablespoons chopped fresh herbs, like chives, marjoram, parsley and tarragon
1tablespoon freshly squeezed lemon juice
1tablespoon sherry vinegar
Salt to taste
1teaspoon Dijon mustard
1small garlic clove, green shoot removed, finely minced or put through a press
6tablespoons extra virgin olive oil
Freshly ground pepper
Optional: ¼ red pepper, sliced

Ingredient Substitution Guide

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Preparation

Step 1
Steam or blanch the green beans for five minutes, then cool in a bowl of ice water. Drain and trim the stems. If the beans are very long, break in half.
Step 2
Combine the beans, mushrooms, chickpeas, Parmesan and herbs in a salad bowl. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, salt, mustard and garlic. Whisk in the olive oil.
Step 3
Toss the dressing with the bean mixture shortly before serving. If desired, garnish with red pepper slices or toss them with the salad.

Tip

Advance preparation: Assemble the ingredients and make the dressing several hours before serving. Cover with plastic so the mushrooms don’t dry out. Toss just before serving so that the beans retain their bright color.Martha Rose Shulman can be reached at martha-rose-shulman.com.

Ratings

4 out of 5

97 user ratings

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Comments

Meta7 years ago

This was simple and good. Given the chick peas and the Parmesan cheese, my husband and I used as a vegetarian dinner, serving it with a pickled egg and french bread to sop up the dressing.

faith5 years ago

Very good. I roasted the mushrooms as I don’t like them raw, then chilled before adding. On day 2 of eating this, I added cooked cooled pasta to make a delicious pasta salad.

Kat2 months ago

I added a couple of tablespoons of finely chopped shallots to the dressing. Loved it.

Nic2 months ago

Loved it as a side dish with pork chops and had the leftovers as a veggie lunch.

Jenny Green8 months ago

I made this first as written then eliminating chickpeas and subbing Gruyère for parm, doubling beans and mushrooms, serving on small bed of greens. Superb. Yes no protein but we make a meal of it anyway.

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