1tablespoon balsamic vinegar or 1tablespoonred wine vinegar
1cupchickpeas, drained 19oz
2tomatoes, seeded, chopped
2tablespoons fresh basil or 1teaspoondried basil, chopped
1tablespoonlemon juice, fresh
black pepper, Freshly Ground
Remove the ends from the beans and cut into 1 1/2 inch lengths.
Cook in boiling water until just tender, about 5 – 7 minutes.
Meanwhile heat one tablespoon of oil in a large frypan over medium heat; cook the shallots until softened, about 2 minutes.
Add balsamic vinegar and cook until liquid is reduced.
Drain chickpeas and stir in chickpeas and green beans; cook until heated through, about 2 minutes.
In a serving bowl, combine the bean mixture with tomatoes, olives and basil.
Whisk together the remaining oil with lemon juice and pour over salad; season with salt and pepper to taste.
Serve warm or at room temperature.
“Not too shabby. Ya even got this Cajun to eat chickpeas… The wife sprung this one on me. Nicely done.”
“this is indeed great. you MUST use fresh basil; dried just won’t cut it.”
“This is a great salad or side dish!It is superb WARM, but can be made ahead of time and perked up at the last minute with some more fresh basil and lemon juice.”
“This was made last night using fresh picked green beans, tomatoes and basil.It is very good.The amount of olives was reduced as I felt that 1 cup was a little much.The recipe actually made 3 nice servings.”
“What a great way to use fresh garden produce.Healthy, tasteful way to get your veggies and protein.”
“I reduced the olives by half as 1 cup seemed an awful lot for 2 people along with the other ingredients! Sorry Milla, but I only had dried basil, it worked just fine, but I believe that fresh would have been even better.This was so good with our Spicey Roast Duck a la Princess #16321”