epicurious
Crunchy Beans
With haricots verts and crispy chickpeas, this two-bean salad from Jess Damuck's cookbook "Salad Freak" will wow any party or potluck.
👥 6 Servings👤 Jess Damuck📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●baking sheet
- ●oven
- ●pan
- ●pot
- ●stove
📝 Preparation Steps
1
Lemony Yogurt Vinaigrette
2
In a small-ish bowl, whisk together ⅓ cup plain whole-milk yogurt, 3 Tbsp. mayonnaise, the zest of 1 Meyer lemon, and 1 clove garlic, grated. Season with salt and pepper. Do Ahead: The dressing can be prepared and stored in the fridge for up to 1 week.
. mayonnaise3 TbspZest of 1 Meyer lemongarlic, grated1 clove
3
Crispy Chickpeas
chickpeas, drained and rinsed1 (15½-oz.) can
4
Preheat the oven to 425° with a rimmed baking sheet inside.
5
Lay some paper towels or a clean dish towel on another rimmed baking sheet and add 1 (15½-oz.) can chickpeas, drained and rinsed, to the baking sheet, wiggle them around a bit, and pat them with another towel or paper towel and make sure they are very, very dry (this helps them become super crispy, and prevents them from flying all over your oven).
chickpeas, drained and rinsed1 (15½-oz.) can
6
Carefully remove the preheating pan from the oven. Add a few tablespoons extra-virgin olive oil and the chickpeas and season well with salt and a few pinches of ancho chile powder, if using. Return to the oven and roast until deep golden brown and crispy, about ⏱️ 20 minutes, tossing once. Do Ahead: You can store the chickpeas for about a day in a sealed glass jar with plenty of headroom, or leave at room temperature in a bowl covered with a paper towel until ready to use.
Extra-virgin olive oilchickpeas, drained and rinsed1 (15½-oz.) canAncho chile powder (optional)
7
Salad and Assembly
8
Make an ice bath and set a medium pot of salted water on the stove to boil.
9
Shave 1 bunch radishes with a mandoline directly into the ice bath. Shave ½ small white onion with the mandoline directly into the ice bath. Let them crisp up for about ⏱️ 10 minutes. Thinly slice 1 English or regular cucumber on a diagonal. Snip the tops from ¾ pound (340 g) haricots verts.
bunch radishes1English or regular cucumber1
10
Add the haricot verts to the boiling water and just cook the raw off, about ⏱️ 2 minutes, and no more! Immediately transfer to the ice bath.
11
Drain the vegetables and dry everything off really well on a clean kitchen towel or paper towels. Transfer the radishes, onion, cucumber, and haricots verts to a serving platter, tossing them together as you go. Drizzle with the vinaigrette. Top with the crispy chickpeas and a good sprinkle of sumac.
chickpeas, drained and rinsed1 (15½-oz.) canGround sumac
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