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.
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