Green Beans salad with chickpeas in Lemon tahini dressing
Seasonal fresh green beans, chickpeas, cherry tomatoes, dill, parsley, green onion everything tossed in a tangy creamy tahini lemon dressing.
Servings 4 servings
Calories 221kcal
Ingredients
- ½ pound Fresh green beans
- 1 can Chickpeas (14 oz)
- 1.5 cup Cherry tomato cut into halves
- ⅓ cup Fresh dill
- ⅓ 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.
Nutrition
Serving: 1serving | Calories: 221kcal | Carbohydrates: 15g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 321mg | Potassium: 358mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1034IU | Vitamin C: 29mg | Calcium: 63mg | Iron: 2mg