Green Bean Salad
This green bean salad with chickpeas in a tangy creamy lemon tahini dressing is so good that I bet you will be making this all summer long. This salad is full of texture, fresh vibrant herbs and has a good dose of protein and fiber too. Tahini makes the dressing super creamy, so it clings to the veggies well.
Veggie loaded salads never excited me until I tried this salad. If you are going to make one salad this summer using fresh seasonal produce, then that has to be this. I never thought I will love this simple green beans salad more than this green bean stir fry with bacon or may be it the weather that make me want something something fresh or vibrant.
The freshness of each and every ingredient is what makes it so good. It herby, crunchy, there is sweetness from cherry tomatoes and the lemon tahini dressing binds everything so well.
Ingredients
- Green Beans– Pick fresh green beans that are tender. Mature ones are stringy and don’t taste good in salad
- Chickpeas- rinse and drain
- Cherry Tomatoes- Sweet cherry tomatoes. I have used grape tomatoes here.
- Fresh herbs – I have used a mix of Dill leaves, Parsley
- Green onion- You can use both white and green parts. Slices it really thin.
To make lemon tahini dressing
- Olive oil – Use a good quality one
- Tahini – Any Mediterranean store will have it.
- Fresh lemon juice
- Dijon mustard– It helps to emulsify the dressing.
- Honey/maple syrup – You can also use sugar.
- Garlic– Run garlic cloves through a garlic press to get finely minced garlic.
- Salt and pepper
Making Green Bean Salad-
Green Beans salad with chickpeas in Lemon tahini dressing
Ingredients
- ½ pound Fresh green beans
- 1 can Chickpeas (14 oz)
- 1.5 cup Cherry tomato cut into halves
- â…“ cup Fresh dill
- â…“ cup chopped parsley
- 2 stalks green onion
Lemon Tahini Dressing
- ¼ cup Olive Oil
- 3-4 tablespoons Fresh Lemon Juice (ref note)
- 2 tablespoons Tahini
- 1.5 tablespoon Honey/maple syrup
- 1 teaspoon Dijon Mustard
- ½ tablespoon minced garlic
- ½ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
Make Dressing
- Add all the ingredients for dressing in a jar, shake well( I use a milk frother to whisk). The salad dressing will be creamy. Taste and add more lemon juice or maple syrup to adjust the taste.
Making Salad
- Blanch green beans- Trim the ends of green beans and cut them into halves or 2-3 inch lengths.
- Blanch green beans in generously salted hot water for about 1-2 minutes. The green beans will be tender yet have snap to them. Quickly shift green beans to an ice bath to stop the cooking process. You will get vibrant green color beans that are tender yet have a crunch to it.
- Drain and rinse chickpeas.
- In a big salad bowl add green beans, chickpeas, halved cherry tomatoes, chopped dill, parsley and green onion.
- Pour half of the dressing and toss to coat the veggies with the dressing. Spoon some more dressing on top after plating the salad.
Notes
- While making dressing, begin with 3 tablespoons lemon juice. Then after mixing everything, taste and add more lemon juice to make it more tangy.Â
