Green Bean and Chickpea Salad

This recipe is a budget-friendly and healthy meal idea using some of the ingredients packed in our emergency food hampers that are distributed weekly by the Community Food Assistance Network.

Serves: 4 | Preparation: 15 minutes | Total: 25 minutes | Difficulty: Easy

Ingredients

• 2 cups fresh or frozen green beans, 1 inch pieces (or one 19 oz can of green beans, drained and rinsed)
• 1 (19 oz) can chickpeas, drained and rinsed (or 2 cups cooked dried chickpeas)
• ¼ cup onion, chopped
• 3 tablespoons oil, of choice
• 3 tablespoons vinegar
• 1 teaspoon dried basil
• ½ teaspoon garlic powder salt and pepper, to taste

Instructions

1. Bring a medium pot of water to a boil. Cook green beans until slightly tender, about 5 minutes. Drain. (Skip this step if using canned beans).
2. In a large bowl, combine green beans, chickpeas, and onion.
3. In a small bowl, combine oil, vinegar, basil, garlic powder, salt, and pepper.
4. Pour dressing mixture over green beans, chickpeas, and onions. Mix to combine.
5. Refrigerate until cold before serving.

Green bean and chickpea salad

Adapted from: The Basic Shelf Cookbook, 1994