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30 minutes
Prep: 20 minutes
Cook: 10 minutes
227 calories per serving view nutrition facts
8 servings
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| 2 | cups | chickpeas (garbanzo beans) | cooked |
| 1/2 | pound | green beans | |
| Dressing for chickpeas | |||
| 1/3 | cup | vegetable oil | |
| 1/4 | cup | wine vinegar | |
| 1/4 | teaspoon | salt | |
| 1 | teaspoon | garam masala | |
| 2 | cloves | garlic | crushed |
| 1/8 | teaspoon | cayenne pepper | |
| Dressing for beans | |||
| 1/4 | cup | vegetable oil | |
| 2 | tablespoons | lemon juice | |
| 1/2 | teaspoon | salt | |
| 1/2 | teaspoon | garam masala | |
| 2 | tablespoons | onion | minced |
| 1 | teaspoon | ginger root | fresh, grated |
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.
| % Daily Value* | |
| Total Fat 17.0g | 26% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 403mg | 17% |
| Total Carbohydrate 17.0g | 6% |
| Dietary Fiber 4.0g | 15% |
| Sugars 1.0g | |
| Protein 4.0g | 7% |
| Vitamin A | 4% | Vitamin C | 16% | |
| Calcium | 4% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I have been accused of being a "wine snob" on more than one occasion. In fact, I was belied as such twice in the ...
Delicious! Really delicious. Next time I want to try making them with some other vegetables. One little pointer about the stock used: I used the water I'd soaked the mushrooms in, and I only needed about 1/2 C, not the whole 2 C recommended. Also, when I added the stock to the hot oil, it spattered like crazy, so it's probably safer to turn the heat off first. I used just 1 T of oil in the pan and it worked fine.
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