Green Bean and Tomato Salad

Green Bean and Tomato Salad

1/3 cup canned Chickpeas ⁠
1/3 tsp smoked paprika ⁠
1/3 tsp garlic powder ⁠
3 oz green beans, trimmed and halved ⁠
3 oz cherry tomatoes ⁠
4 oz baby yukon potatoes ⁠
2 garlic cloves, minced ⁠
2 sprigs Fresh thyme ⁠
2 sprigs fresh oregano ⁠
Salt and pepper ⁠
4 tbsp extra virgin olive oil plus more to drizzle ⁠
Dried oregano leaves ⁠
1/4 small red onion ⁠
1 tbsp red wine vinegar ⁠
Balsamic vinegar to drizzle ⁠

Heat oven to 350°F. Line a large baking sheet with parchment paper or aluminum foil.⁠

Rinse the chickpeas and drain thoroughly.⁠

Rub the chickpeas with a clean towel and discard any skin that may fall off.⁠
Transfer the chickpeas to the baking sheet and season with a pinch of salt and 2 tbsp olive oil.⁠

Bake for half an hour or until crunchy, then sprinkle with paprika and garlic powder. Set aside⁠

Finely chop onion, transfer to a medium bowl and vinegar and a pinch of salt. ⁠

Leave to marinate for 30 minutes.⁠

To a pot of boiling water, add the green beans and boil until tender-crisp but still bright green (about 5 minutes).⁠

Transfer to an ice bath and once cold, drain and put aside.⁠

Wash and boil potatoes until tender. Drain and set aside.⁠

Add olive oil to a nonstick pan and let it heat on medium heat.⁠

Throw the herbs into the oil and let it infuse for about 1 minute.⁠

Add your tomatoes in whole and let caramelize for about 5 to 10 minutes.⁠

Add the garlic and cook for 1 minute or until fragrant.⁠

Transfer the green beans to the pan and sautee with the tomatoes for few minutes, then transfer to bowl.⁠

Add potatoes, onion, dried oregano leaves, season with salt and pepper, and mix until well combined.⁠

Drizzle with olive oil, balsamic vinegar and top with chickpeas.⁠

Check us out at

Back to blog