Equipment
Ingredients
Salad Base
- 250 g green beans, trimmed and cut into 3cm pieces
- 240 g canned chickpeas, rinsed and thoroughly drained
- 200 g cherry tomatoes, halved
- 50 g red onion, thinly sliced
- 15 g fresh parsley, roughly chopped
Lemon Vinaigrette
- 45 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 10 g dijon mustard
- 1 garlic, finely minced
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Bring a large pot of heavily salted water to a rolling boil (100°C/212°F). Meanwhile, prepare a large bowl filled with cold water and ice cubes to serve as an ice bath.
Drop the trimmed green beans into the boiling water. Blanch for exactly 3 minutes to tenderize them slightly while maintaining their structural crunch.
Use a slotted spoon to immediately transfer the hot green beans from the boiling water directly into the ice bath. Submerge them for 2 minutes to completely halt the cooking process, then drain well in a colander and pat dry.
In a large mixing bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, minced garlic, kosher salt, and black pepper. Continue whisking until the mixture becomes an opaque, emulsified dressing.
Add the thoroughly dried green beans, rinsed chickpeas, halved cherry tomatoes, sliced red onion, and chopped parsley to the mixing bowl with the dressing. Toss gently from the bottom up to ensure all vegetables are coated evenly.
Allow the salad to rest at room temperature for 15 minutes before serving. This brief marination period gives the porous chickpeas time to absorb the acidic dressing and allows the raw onion bite to mellow.
Chef's Notes
- Thoroughly drying the chickpeas and blanched green beans is non-negotiable. Excess water will break your vinaigrette emulsion and result in a diluted, flavorless salad.
- To remove the aggressive, lingering bite of raw red onion, soak the slices in a bowl of cold water for 10 minutes before draining and adding to the salad.
- If preparing this for a packed lunch, keep the dressing separate until just before eating to preserve the maximum crunch of the green beans and the vibrant color of the herbs.
- The quality of your extra virgin olive oil dictates the success of this dish. Use a robust, peppery oil to stand up to the earthy chickpeas and sharp lemon.
Storage
Refrigerator: 3 days — Green beans may lose some of their vibrant color after the second day due to the acidic dressing.
