Prep 20 mins
Cook 10 mins
- 2 cups cooked chickpeas
- 1⁄2 lb green beans
DRESSING FOR CHICKPEAS
- 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
DRESSING FOR BEANS
- 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
- 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.
Some nice green beans arrived in the grocery store this week and I couldn't resist. I liked this salad very, very much and will make it again. You didn't really mean 1/8 CUP did you? I added what I thought to be 1/8 teaspoon, but it actually seemed to need more. Just curious.
The flavors were good, what I didnt like was the consistency, too loose for me I would have liked some more "creamy" dressing.
I so wanted to like this, but the garam masala just overpowered the flavor of the dish....if you love garam masala as a predominant flavor, you'd probably like this dish a lot. I used two 15 oz cans of chick peas (more like 4 cups) and also doubled the green beans and there was still more than plenty of the marinade/dressing, I just add this as a side in case anyone else is thinking they want to make more. For me, it was also a bit two oily, so I added in probably about 2-3 T more of red wine vinegar. After dinner, in which neither my husband or I could eat the salad as it was, I rinsed the salad off completely with water, then let it soak a 1/2 hour in water. I redressed it with just oil vinegar salt and pepper. The next day, it was just fine for me to it like that, with only a tiny touch of garam masala popping through. I do like the combination of greenbeans and chickpeas very much, and also recommend adding a 3rd bean, whether red, white or black, if you happen to have some. Red is very pretty.