Green beans are in season here in Quebec. This weekend, I took my girls out to the farm to pick their own beans. It is no wonder why there is such a movement “from the garden to the table” or macrobiotic diets that focus on locally sourced food. These green beans were crunchy, tasty and a far cry from the cardboard texture and dull flavour that we find in the grocery store in mid-January.
My girls loved being a part of this creation and picking the beans not only helped them develop an understanding of how our food arrives on our plate but it also deepened their connection to what was on their plate.
This Green Bean Chickpea Salad is a light side dish very fitting for these warm summer days. It can be served warm or cold – my preference is cold the following day once the beans have really absorbed all the flavours – and is a great dish to make ahead of time. Enjoy!
Prep time: 10 minutes
Cook time: 25-30 minutes
1 pound (about 4 cups of green beans)
1 yellow onion, chopped
2 garlic cloves, minced
1 large lemon
1/2 tsp sea salt (or more to taste; I start with that then add until I’ve achieved the right amount)
1/2 540 ml can chickpeas
1 c cherry tomatoes, quartered
- Coat a skillet with olive oil and heat to medium high heat. Once the skillet is hot, add the onions stirring occasionally. Add a dash of sea salt and reduce heat once onions have browned. Cook until tender.
- If needed add another drizzle of olive oil then add the garlic.
- Meanwhile bring water to a boil in a saucepan with a steamer.
- Steam green beans for about 4 minutes, until just slightly tender. Remove from heat.
- Add green beans to skillet and stir to mix in with onions and garlic.
- Add lemon and sea salt to mixture to taste. Then add chickpeas.
- Allow to cool then add cherry tomatoes. Serve as is or garnish with fresh herbs.