Cooking Index - Cooking Recipes & IdeasGreen Bean, Chickpea And Tomato Salad Recipe - Cooking Index

Green Bean, Chickpea And Tomato Salad

There is a nice balance of colors and flavors in this salad of green beans, chickpeas, and tomatoes. Save time by using canned chickpeas. The longer this salad marinates, the tastier it will be. As a summer lunch, serve the salad with Libretti Di Olive (see recipe), small pizzas that are folded in half and eaten out of hand.

Cuisine: Italian
Courses: Salads
Serves: 8 people

Recipe Ingredients

2 lbs 908g / 32ozGreen beans - trimmed
1/2 cup 118mlExtra-virgin olive oil
3 tablespoons 45mlBalsamic vinegar
2   Garlic cloves - minced
3 tablespoons 45mlMinced fresh basil
4 tablespoons 60mlRipe plum tomatoes - sliced (medium)
1 1/2 cups 355mlCanned chickpeas - drained, and
  Well rinsed
  Fine sea salt - to taste
2   Radicchio heads - leaves separated, (small)
  Washed, and dried

Recipe Instructions

Cook the beans, uncovered, in a large pot of boiling salted water until tender, about 8 minutes. Drain well.

In a shallow glass dish, combine the oil, vinegar, garlic, and basil. Add the beans and toss to coat. Add the tomatoes, chickpeas, and salt and toss again. Cover the dish and let marinate at room temperature for several hours, stirring the salad occasionally.

To serve, line individual salad dishes with the radicchio leaves. Spoon the salad onto the lettuce.

This recipe yields 6 to 8 servings.

Ciao Italia at


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