It has been a long time since I have made a salad recipe. I need to make many more because with all the veggies we eat I truly should increase my salad recipe list. This green bean chickpea salad is super easy, tasty and gluten free. I hope you get to make it soon.
1 lb fresh green beans
14 oz canned chickpeas
2-3 oz jar sun dried tomatoes
1 tbs black sesame seeds
6 oz feta cheese, crumbled, omit for vegans
15 oz canned black olives, sliced
2 tbsp sesame oil
2 tbsp rice wine vinegar
In a double boiler-steamer or place a steel colander over some boiling water, place the green beans and cook for 6-8 minutes. Run cold water over them when they are tender so that they don’t keep cooking.
In a large mixing bowl add the rest of the ingredients. Add the green beans and mix through. Serve. This salad will keep covered in the refrigerator for up to two days.