Description
A fresh and vibrant salad combining crunchy green beans, juicy cherry tomatoes, and protein-packed chickpeas in a zesty lemon dressing.
Ingredients
Scale
- 1 cup green beans, trimmed and cut into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Blanch the green beans in boiling salted water for 2-3 minutes; drain and transfer to ice bath to cool.
- In a large bowl, combine the blanched green beans, cherry tomatoes, chickpeas, and red onion.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until emulsified.
- Pour the dressing over the salad and toss gently to coat.
- Garnish with fresh parsley and serve immediately or chill for about 30 minutes before serving.
Notes
This salad can be stored in the fridge for up to 3 days. Add dressing just before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg