Green Bean, Chickpea, and Tomato Salad
Cucumber Crispbread
Ingredients
- 2 lb green beans, trimmed and cut into bite-size pieces
- 6 Tbsp rice vinegar
- ¼ cup olive oil
- 1 Tbsp agave nectar
- ½ tsp salt
- ½ tsp pepper
- 2 (15-oz) cans chickpeas, drained and rinsed
- 6 tomatoes, cut into wedges
- 1 onion, thinly sliced
- ¼ cup chopped fresh dill
- ½ cup crumbled vegan feta cheese (optional)
Instructions
- Bring a large pot of salted water to a boil over medium-high heat; add green beans. Return to a boil, then remove from heat, drain beans, and plunge into an ice water bath to stop cooking process.
- Meanwhile, whisk together vinegar, oil, agave, salt, and pepper in a large bowl.
- Drain green beans; add to vinegar mixture. Gently stir in chickpeas, tomatoes, onion, and dill. If desired, season with salt and pepper to taste. Sprinkle with cheese, if desired.
- Serve immediately, or chill up to 3 days, stirring occasionally.
Side Dish Ingredients
- ½ cup vegan mayonnaise
- 1 Tbsp prepared horseradish
- 2 tsp dried parsley
- 1 tsp rice vinegar
- 1 (9.7-oz) pkg multigrain crispbread
- 1 English cucumber, sliced
- ¼ tsp pepper
Side Dish Instructions
- Combine mayonnaise, horseradish, parsley, and vinegar in a small bowl.
- Spread mayonnaise mixture over each crispbread slice; top with cucumber, and sprinkle with pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
293
|
241
|
534
|
| Fat (g) | 11 | 13 | 24 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 9 | 7 | 16 |
| Carb (g) | 43 | 28 | 71 |
| Fiber (g) | 10 | 10 | 20 |
| Sodium (mg) | 638 | 341 | 979 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
