Warm Chickpea and Green Bean Salad With Aioli
- Total Time
- 2 hours 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup dried chickpeas, soaked for 4 to 6 hours or overnight in 3 cups water
- 1quart water
- Salt to taste
- ½pound green beans, ends trimmed
- ¼cup chopped fresh parsley
- 2tablespoons chopped chives, or 3 or 4 scallions, chopped
- 4radishes, sliced (optional)
- ⅓cup aioli
- Lemon juice as desired
Nutritional analysis per serving (4 servings)
345 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 10 grams polyunsaturated fat; 37 grams carbohydrates; 8 grams dietary fiber; 8 grams sugars; 12 grams protein; 894 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drain the soaked chickpeas and combine with the water in a saucepan. Bring to a boil, add salt to taste, reduce the heat and simmer 1½ to 2 hours, until tender.
- Step 2
Steam the beans or blanch in salted boiling water for 4 to 5 minutes, until just tender. Refresh with cold water, drain, break in half or cut into 2-inch lengths and set aside.
- Step 3
Place a colander over a bowl and drain the chickpeas. Combine with the beans in a large salad bowl. Add the parsley, chives or scallions, and radishes. Season with fresh lemon juice if desired.
- Step 4
If the aioli is very thick, stir in 2 to 4 tablespoons of the hot bean broth. If it is not, discard the bean broth. Toss the aioli with the chickpeas and beans. Add more broth if desired. Serve warm or at room temperature.
- Advance preparation: You can cook the beans a day or two in advance and heat them up if you want to serve this warm. It's also good cold.
Private Notes
Comments
We're coming into fresh green bean season, and this recipe is delicious. I use canned garbanzo beans (chickpeas). Because I didn't have water from soaking fresh garbanzo beans, I thinned the aioli with lemon juice to great effect. (Making fresh aioli sounds difficult but it isn't. By your second time, you'll find it easy. The recipe is found elsewhere in NY Times Cooking.)
For those who can't be bothered to make aioli (like me), I'm here to report that it also tastes dandy with a couple cloves of garlic pressed and stirred into mayo, then thinned a little bit with water or lemon juice!
Goes great with a homemade aioli sauce, made in the processor, 1 egg, 4 minced cloves of garlic, 2 tbsps of lemon juice, 1/2 a cup of canola oil, and then drizzle in 1/2 cup of olive oil as you whisk. season as you please
Any suggestions for an alternative to aioli?
I did it all the “easy” way as a weeknight dish, as guided by other commenters. Canned chickpeas (drained) which I warmed up on a skillet in olive oil on low heat. Used a zester on two garlic cloves and mixed into mayo and lemon juice for the shortcut aioli. I thought it turned out well especially as I am trying to eat more veggies.
The amount of aioli was too overwhelming for us. A miss.
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