Green Bean & Crispy Chickpea Salad


Prep Time: 20 minsCook Time: 5 minsServings: 6


  1. Fill a large saucepan with salted water; bring to boiling. Add green beans and return to boiling, then reduce heat to maintain a simmer. Cook beans 5 minutes or until tender.
  2. Transfer cooked beans to a large bowl of ice water; cool completely. Drain.
  3. Combine beans, arugula, tomatoes, chickpeas, cheese and pine nuts. Toss with Creamy Balsamic Dressing to coat. If desired, top servings with Fried Chickpeas.
  4. Creamy Balsamic Dressing: Whisk 2 Tbsp. balsamic vinegar, 1 Tbsp. lemon juice, 2 tsp. Dijon mustard, ½ tsp. Fresh Thyme fine sea salt, ½ tsp. minced garlic and ½ tsp. honey. Add pepper to taste. Gradually whisk in ½ cup Fresh Thyme extra virgin olive oil.
  5. *Note: Reserve one-third of the chickpeas for Fried Chickpeas (if using).
  6. Fried Chickpeas: Dry reserved chickpeas with a paper towel and fry in 1 inch vegetable oil in a saucepan over high heat 2 minutes or until chickpeas are crispy. Transfer with a slotted spoon to a plate lined with paper towels. Season to taste with salt and garlic powder.


Courtesy of Fresh Thyme Market

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