Green Bean, Chickpea And Tomato Salad - ...

By á-174942

Ingredients

• 2 pounds green beans trimmed
• 1/2 cup extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 2 garlic cloves minced
• 3 tablespoons minced fresh basil
• 4 medium ripe plum tomatoes sliced
• 1 1/2 cups canned chickpeas drained, and well rinsed
• Fine sea salt to taste
• 2 small radicchio heads leaves separated, washed, and dried

Details

Servings 6

Preparation

Step 1

Cook the beans, uncovered, in a large pot of boiling salted water until tender, about 8 minutes. Drain well.

In a shallow glass dish, combine the oil, vinegar, garlic, and basil. Add the beans and toss to coat. Add the tomatoes, chickpeas, and salt and toss again. Cover the dish and let marinate at room temperature for several hours, stirring the salad occasionally.

To serve, line individual salad dishes with the radicchio leaves. Spoon the salad onto the lettuce.

This recipe yields 6 to 8 servings.