Green Bean Salad With Chickpeas And Mushrooms Recipes

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GREEN BEAN SALAD WITH CHICKPEAS AND MUSHROOMS



Green Bean Salad With Chickpeas and Mushrooms image

A far cry from cafeteria-style three-bean salad, this fresh, lively dish is a mixture of crunch and softness, bright colors and earth tones.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 10m

Yield Serves 4

Number Of Ingredients 13

1/2 pound green beans
3 ounces mushrooms, cleaned, trimmed and sliced thin (about 1 1/4 cups)
2 cups cooked chickpeas, or 1 15-ounce can, drained and rinsed
1 ounce shaved Parmesan (about 1/4 cup)
3 tablespoons chopped fresh herbs, like chives, marjoram, parsley and tarragon
1 tablespoon freshly squeezed lemon juice
1 tablespoon sherry vinegar
Salt to taste
1 teaspoon Dijon mustard
1 small garlic clove, green shoot removed, finely minced or put through a press
6 tablespoons extra virgin olive oil
Freshly ground pepper
Optional: 1/4 red pepper, sliced

Steps:

  • Steam or blanch the green beans for five minutes, then cool in a bowl of ice water. Drain and trim the stems. If the beans are very long, break in half.
  • Combine the beans, mushrooms, chickpeas, Parmesan and herbs in a salad bowl. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, salt, mustard and garlic. Whisk in the olive oil.
  • Toss the dressing with the bean mixture shortly before serving. If desired, garnish with red pepper slices or toss them with the salad.

Nutrition Facts : @context http, Calories 582, UnsaturatedFat 21 grams, Carbohydrate 64 grams, Fat 28 grams, Fiber 18 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 745 milligrams, Sugar 12 grams, TransFat 0 grams

GREEN BEANS WITH MUSHROOMS



Green Beans with Mushrooms image

This is a tried-and-true favorite! After I first tried this recipe, my family liked it so much they requested it at least once a week! Luckily, it's easy to prepare.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

2 cloves garlic, minced
1/4 pound small, fresh mushrooms, trimmed and sliced
1 tablespoon butter
1 medium red onion, cut in thin strips
1 pound fresh green beans, trimmed
Fresh ground pepper
1 teaspoon dill weed
2 tablespoons toasted almonds or pine nuts

Steps:

  • Saute garlic and mushrooms in butter until tender. Stir in onions; set aside. Steam or cook beans in small amount of water until tender-crisp; drain. Combine beans and mushroom mixture; add pepper and dill weed. Garnish with nuts. Serve immediately.

Nutrition Facts : Calories 75 calories, Fat 4g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 35mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

CHICKPEA AND BLACK BEAN SALAD RECIPE BY TASTY



Chickpea And Black Bean Salad Recipe by Tasty image

Here's what you need: black beans, chickpeas, red onion, cherry tomatoes, fresh parsley, fresh mint, olive oil, apple cider vinegar, lemon juice, salt, pepper, feta cheese

Provided by Tasty

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 12

2 cans black beans, drained and rinsed
2 cans chickpeas, drained and rinsed
½ red onion, chopped
20 cherry tomatoes, halved
½ cup fresh parsley, chopped
½ cup fresh mint, chopped
¼ cup olive oil
¼ cup apple cider vinegar
¼ cup lemon juice
salt, to taste
pepper, to taste
feta cheese, crumbled, to taste

Steps:

  • In a large bowl, combine the chickpeas, black beans, red onion, cherry tomatoes, fresh parsley, and fresh mint.
  • In a small bowl, mix together olive oil, vinegar, lemon juice, salt, and pepper.
  • Pour over the salad and toss to coat.
  • Top with crumbled feta cheese.
  • Enjoy!

Nutrition Facts : Calories 631 calories, Carbohydrate 89 grams, Fat 19 grams, Fiber 30 grams, Protein 29 grams, Sugar 12 grams

GREEN BEAN AND MUSHROOM SALAD



Green Bean and Mushroom Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 28m

Yield 8 servings

Number Of Ingredients 10

1 1/2 pounds haricots verts or tender green beans
4 tablespoons extra-virgin olive oil
Kosher salt
2 lemons
2 large shallots, sliced
10 ounces cremini mushrooms, very thinly sliced
1 cup coarsely chopped walnuts
2 teaspoons sugar
1/4 cup coarsely chopped fresh parsley
Freshly ground pepper

Steps:

  • Bring a large pot of generously salted water to a rolling boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a large bowl. Toss with 3 tablespoons olive oil and 1 1/2 teaspoons salt. Cool, uncovered.
  • Finely grate the zest of 1 lemon; combine with the shallots in another large bowl. Squeeze the juice from both lemons on top. Add the mushrooms and toss with 1 tablespoon salt. Set aside.
  • Toast the walnuts in a dry skillet over medium heat until golden and fragrant. Sprinkle with the sugar and a pinch of salt and cook until the sugar melts, about 3 more minutes. Remove from the heat and cool.
  • Add the remaining 1 tablespoon oil to the mushrooms and gently combine with the beans, parsley and half the nuts. Season with salt and pepper. Transfer to a serving bowl or platter and sprinkle the remaining nuts on top.

TOMATO-GREEN BEAN SALAD WITH CHICKPEAS, FETA AND DILL



Tomato-Green Bean Salad With Chickpeas, Feta and Dill image

This is a perfect salad for summer, when the market is chockablock with great produce. Use whatever tomatoes are sweetest, and feel free to add yellow wax beans or romano beans in addition to green beans. If your market has fresh shelling beans, use those instead of chickpeas. Plan ahead to soak dried chickpeas overnight. With a soak, they only take an hour to cook, and taste better than canned ones.

Provided by David Tanis

Categories     easy, salads and dressings, vegetables, appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and black pepper
3/4 pound green beans, preferably slender haricots verts, trimmed
2 tablespoons lemon juice, from 1 small lemon
1 tablespoon red wine vinegar
1 garlic clove, minced
3 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, mixed colors, halved
2 cups cooked chickpeas (from 1 cup dried chickpeas or 1 15-ounce can), cooled and drained
4 ounces feta, crumbled (1/2 cup)
2 to 3 tablespoons roughly chopped dill, for serving
Pinch of dried oregano, for serving

Steps:

  • Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.
  • Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
  • Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.
  • To serve, sprinkle generously with dill and oregano.

GREEN BEAN, TOMATO, AND CHICKPEA SALAD



Green Bean, Tomato, and Chickpea Salad image

This may become your go-to vegetarian main course for summer. For this salad, use the ripest tomatoes you can find.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 9

Coarse salt and ground pepper
1 1/2 pounds green beans, trimmed
3 wide strips lemon zest, cut into thin matchsticks, plus 3 tablespoons lemon juice (from 1 large lemon)
2 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, halved, or 3 medium tomatoes, cut into 1/2-inch wedges
1/4 small red onion, diced small
1 can (15.5 ounces) chickpeas, rinsed and drained
2 1/2 ounces feta, crumbled (1/2 cup)
2/3 cup roughly chopped fresh parsley leaves

Steps:

  • In a large pot of boiling salted water, cook green beans until crisp-tender, about 4 minutes. Drain and rinse under cool water to stop the cooking. Meanwhile, in a large bowl, whisk together lemon juice and oil. Stir in tomatoes, onion, chickpeas, and lemon zest. Add feta and parsley and stir to combine. Season with salt and pepper. Arrange green beans on a serving platter and top with tomato mixture.

Nutrition Facts : Calories 281 g, Fat 13 g, Fiber 12 g, Protein 12 g

CHICKPEA & GREEN BEAN SALAD



Chickpea & Green Bean Salad image

Make and share this Chickpea & Green Bean Salad recipe from Food.com.

Provided by Dancer

Categories     Beans

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 cups cooked chickpeas
1/2 lb green beans
1/3 cup oil
1/4 cup wine vinegar
1/4 teaspoon salt
1 teaspoon garam masala
2 cloves crushed garlic
1/2 teaspoon cayenne
1/4 cup oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon garam masala
2 tablespoons minced onions
1 teaspoon grated ginger

Steps:

  • Heat chickpeas in their liquid and drain.
  • Place in a bowl.
  • Combine all ingredients for chickpea dressing and pour over chickpeas while they are still warm.
  • Mix well.
  • Cool, cover and set aside.
  • Combine all ingredients for green bean dressing.
  • Wash and trim beans, and cut into 3/4-inch long pieces.
  • Steam or boil beans until just tender.
  • Drain thoroughly.
  • Shake them in a colander until they look very dry.
  • Put beans in a separate bowl from chickpeas and pour bean dressing over them.
  • Let sit for 5 minutes.
  • Combine the two beans and mix well.
  • It's best to let the chickpeas sit in their dressing for several hours before mixing them with the green beans so the chickpeas can absorb the flavors.
  • Serve cold or at room temperature.

GREEN BEAN AND CHICKPEA SALAD



Green Bean and Chickpea Salad image

From Jane Brody's Good Food Cookbook This is a smiplified version of 3 bean salad (only 2 beans!) and no sugary dressing.

Provided by WeBees

Categories     Vegetable

Time 10m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

1 lb green beans, trimmed and cut into 2-inch lenghts
1 (16 ounce) can chickpeas, drained and rinsed (Garbanzo beans)
1/4 cup chopped onion
2 tablespoons red wine vinegar
1 tablespoon chopped fresh basil (or 1 tsp dried)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large garlic clove, crushed
1 1/2 teaspoons extra virgin olive oil

Steps:

  • Steam beans until tender crisp, about 5 minutes. Place beans, chickpeas and onions in a large bowl. Combin dressing ingredients and add to the bean mixture, tossing well. Chill for about an hour before serving.

BEEFY GREEN BEANS WITH MUSHROOMS AND ONIONS



Beefy Green Beans with Mushrooms and Onions image

This green bean recipe is very flavorful! It combines fresh and canned ingredients to create yummy green beans.

Provided by Kristin Ott Waters

Categories     Green Bean Side Dishes

Time 25m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
1 (4.5 ounce) can sliced mushrooms, drained
1 small onion, diced
1 clove garlic, minced
1 (16 ounce) package frozen whole green beans
1 cube beef bouillon
½ cup water

Steps:

  • Heat oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook until onions start to look soft and translucent, 5 to 10 minutes.
  • Cut a couple of slits in the green bean bag and microwave on high power until beans are a bit defrosted, 1 to 2 minutes. Remove from the microwave and pour the beans into the skillet.
  • Crumble bouillon cube into the skillet and mix everything together. Turn the temperature down a bit and let the mixture cook for 10 to 15 minutes. Pour in water and mix until any remaining bouillon has dissolved. Cover and steam, stirring occasionally, until beans are tender and as crunchy or limp as you like them; you will need to taste them to determine when they are done.
  • Remove the lid and increase temperature to high to cook off any remaining liquid. Serve immediately.

Nutrition Facts : Calories 83.7 calories, Carbohydrate 10.9 g, Fat 3.5 g, Fiber 4 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 351.7 mg, Sugar 4.4 g

GREEN SALAD WITH CHICKPEAS



Green Salad with Chickpeas image

Chickpeas, white balsamic vinegar, and honey join olives, tomatoes, red onion, and greens for a new twist on a Greek salad. You can use white-wine vinegar in place of the balsamic -- just add more honey to taste.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 9

1 head Bibb or Boston lettuce, torn
1 cup cherry tomatoes, halved or quartered
1/2 cup canned chickpeas, drained and rinsed (from one 14-ounce can)
1/2 cup Cerignola or other green olives
1/4 medium red onion, thinly sliced
1 tablespoon white balsamic vinegar
1 teaspoon honey
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Make the salad: Mix together lettuce, tomatoes, chickpeas,olives, and onion.
  • Make the dressing: Combine vinegar and honey. Pourin oil in a slow, steady stream, whisking constantly untilemulsified. Season with salt and pepper.
  • Pour dressing over salad just before serving; toss to coat.

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