Description

Rich, global flavors shine through in this nutritious, protein-rich, vegan Green Bean Chickpea Salad with Za’atar, a zesty Arabic spice seasoning.

Ingredients

Scale

Salad:

1 ½ cups cooked farro, cooled (according to package directions)
2 cups fresh green beans, trimmed, sliced in half
1 (15-ounce) can chickpeas (garbanzos), rinsed, drained
½ cup sun-dried tomatoes
3 green onions, diced
1 bell pepper (yellow, red, green, or orange), chopped
¼ cup chopped fresh herbs (i.e., basil, parsley, oregano)

Vinaigrette:

½ lemon, juiced
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
Pinch kosher salt (optional)
¼ teaspoon black pepper
1 ½ teaspoons za’atar* (additional for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Cook farro according to package directions, cool.
Meanwhile, bring pot of water to a boil, place green beans in the pot, and cover with a lid. Cook for about 5 minutes, just until barely tender and still bright green. Drain and cool.
Mix cooked, cooled farro and green beans with chickpeas, sun-dried tomatoes, onions, pepper, and herbs.
To make vinaigrette, mix lemon juice, olive oil, garlic, salt (optional), black pepper, and za’atar* together. Toss into salad. Garnish with additional za’atar and serve immediately, or refrigerate until serving time.

Notes

*Za’atar is a Middle Eastern seasoning made out of sesame seeds, sumac, and thyme. You can find it online and in specialty shops, or make it yourself.

I love to serve this salad in my Fiestaware serving bowls, such as this large bistro bowl.

If fresh green beans are not available, substitute with frozen, thawed, drained green beans.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Salad
Cuisine: Mediterranean, Middle Eastern, American

Nutrition

Serving Size: 1 serving
Calories: 147
Sugar: 2 g
Sodium: 102 mg
Fat: 5 g
Saturated Fat: 1 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 0 mg