Saturday night we had dinner guests. Since I am pregnant and of Advanced Maternal Age and enjoying the feel of my sciatic nerve, I got started cooking early in the day. The kitchen was not in bad shape, despite all the family togetherness gathered around the countertop the night before. Just had to put away the washed pots and get cooking. With lemons squeezed the night before and my pizza dough resting in the fridge, preparation was a slow and methodical cake walk.
A personal highlight of the evening for me was the Green Bean, New Potato, Chickpea Salad. I’ll share the recipe below. But first, pictures.
Green Bean, New Potato, Chickpea Salad
Just a delight! This cooked and chilled salad feels light and picnic-y but need not be limited to summer. Very versatile, can be paired with all sorts of entrees or served as a main dish along with some soup and a crusty slice of sourdough.
7 cups chopped new potatoes (I used red petites)
4 cups green beans–prepped into 2 inch lenghts
2 cups cooked chickpeas
*Put the potatoes in a baking dish and drizzle with olive oil. Roast in a pre-heated oven for 30 minutes. Remove from oven, cool and refrigerate.
*Boil a pot of water, toss in green beans to blanch for one minute. Remove beans and transfer to a bowl of cold water. Drain and refrigerate.
*Boil chickpeas in salted water until done. Rinse and remove skins. Refrigerate.
For the dressing:
1 cup lemon or lime juice *or* light colored vinegar (I prefer lime juice but used apple cider vinegar)
1 cup olive oil
1/2 cup maple syrup
1/3 cup dijon mustard
*1.5 tspn salt
1/4 to a 1/2 cup fresh tarragon leaves *or* 1 to 2 tablespoons of dried tarragon
*Combine dressing ingredients in a blender
*Combine salad ingredients and toss with dressing. Marinate in refrigerator a few hours before serving.
*Right before serving, mix in fresh parsley, if available.
*Top with course ground salt and black pepper and serve cold.