This salad is excellent for any hot summer day and it works equally well in the spring time. The French Style String Beans (Haricots Vert) is the star of this salad; steaming them for four minutes guarantee the perfect crunch. The roasted chickpeas added an exciting flare with a touch of heat – it is so simple to pull together and worth the time invested to slow roast. The lime, dill, capers vinaigrette complimented the dish with a bit a tangy flavor. Grape and cherry tomatoes, red onions and black olives rounded out the flavors. The hard boiled eggs added protein and a decorative style. It can be served room temperature or cold. Make it early in the day or a day in advance – refrigerate until ready to use. This salad was a hit and guests wanted seconds.
Don’t like eggs, the salad is flexible – you can add grilled chicken, shrimps or what ever protein your heart desires. Enjoy.
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Ultimate Bean Salad
A simple and flavorful Haricots Verts (French String Beans) Salad
For The Roasted Chickpeas
- 2 – 15 ounces can chickpeas
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chipotle pepper flakes
- 2 tablespoons extra virgin olive oil
For The Salad:
- 20 ounces french beans ends snipped
- 10 ounces cherry tomatoes halved
- 10 ounces grape tomatoes halved
- 6 ounces black olives halved
- 1/2 red onions halved and thinly sliced
- 8 ounces feta cheese chunks
- 30 ounces chickpeas roasted (recipe included)
- 6 eggs large, hard boiled and halved lenghtwise
For The Dressing:
- 1/2 cup lime juice freshly squeezed
- 1/2 cup extra virgin olive oil
- 3 fresh garlic cloves minced
- 4 tablespoons capers rinsed thoroughly
- 1 tablespoon fresh dill finely chopped
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon Fresh Ground Black Pepper
For The Roasted Chickpeas:
Preheat oven to 300 degrees.
Line a half sheet baking sheet with parchment paper.
In a small bowl combine the salt, black pepper, cumin, pepper flakes.
Rinse the chickpeas thoroughly and drain well.
Add the chickpeas to the lined sheet pan. Drizzle the olive oil on the checkpeas. Sprinkle the seasoning mix on the chickpeas. Use a spoon or your hands to coat the chickpeas with the seasoning thoroughly.
Bake the chickpeas for 30 minutes. Remove the chickpeas from the oven and set aside to cool.
Make The Dressing:
In a 2 cup measuring cup, add all the dressing ingredents. Use a whisk to whisk the ingredients together, until emulsified (creamy texture).
For The Salad:
While the chickpeas are roasting, bring 6 cups water to a boil in a steamer pot with a steamer insert. Add the Haricots Verts (string beans), cover and steam for 4 minutes. Rinse the cooked beans immediately under coldest tap water for 30 seconds to a minute. Set aside and allow to cool for a few minutes.
Note: Drenching the cooked beans immediately under cold water, stops the cooking process. Alternatively you can use a cold ice bath. If you don’t have a steamer pot, bring 2 quarts water to a boil. Add the beans and cover. Boil for 2 minutes – drain and follow the cooling process similar to steaming.
In a large bowl, add the cooked Haricots Verts, tomatoes, onions, olives and all of the salad dressing. MIx to combine. Add the feta cheese and incorporate with the salad. Add the roasted chickpeas and mix to combine. Place the eggs on top of the salad. Cover. Refrigerate until ready to use. Serve room temperature or cold and enjoy.