Two-Bean Salad Bowl with Pesto Dressing

Green beans and chickpeas come together deliciously in this hearty Two-Bean Salad Bowl with Pesto Dressing from Vegan Bowls by Zsu Dever. The green beans are tossed in a flavorful pesto and the chickpeas are roasted with almonds and a salty and spicy rub. Quinoa adds plenty of protein and the salad greens bring a freshness to the plate.

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Two-Bean Salad Bowl with Pesto Dressing

Green beans and chickpeas come together in this hearty salad. The green beans are tossed in a flavorful pesto and the chickpeas are roasted with almonds and a salty and spicy rub. Quinoa adds plenty of protein and the salad greens bring a freshness to the plate.

Course Salad

Cuisine American

Servings 4

Author Zsu Dever

Ingredients

QUINOA

• 1 cup quinoa, well rinsed
• 1 1/2 cups vegetable broth
• 1/4 teaspoon sea salt

PESTO

• 6 tablespoons vegetable broth
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 2 ounces basil, leaves only
• 1 garlic clove
• 1/4 teaspoon sea salt
• Black pepper, to taste

BEANS

• 1 pound green beans, trimmed, cut into thirds
• 1 teaspoon olive oil
• 2 cups cooked chickpeas
• 1 teaspoon fresh or dried thyme
• 1/2 cup whole raw almonds
• 1/2 teaspoon sea salt
• 1/2 teaspoon paprika
• 1/8 to 1/4 teaspoon cayenne

SALAD

• 3 cups coarsely chopped romaine lettuce
• 1 cup grape or cherry tomatoes, halved
• 1/4 cup sliced red onion, cut into paper-thin slices

Instructions

1. QUINOA: Combine the quinoa, broth, and salt in a small saucepan. Cover, bring to boil over high heat, reduce to medium-low heat, and cook for 15 minutes. Remove from heat and set aside for 10 minutes. Fluff with a fork before serving.
2. PESTO: Combine the broth, tahini, lemon juice, basil, garlic, salt and pepper in a blender. Blend until smooth. Taste and adjust seasoning. Set aside.
3. BEANS: Steam the green beans until tender, 4 to 5 minutes, using a steamer basket set in a large pot. Transfer to a bowl, toss with 1/3 of the pesto, and set aside.
4. Heat the oil in a large skillet over medium-high heat. Add the chickpeas and thyme. Cook, stirring occasionally, until they begin to brown, about 3 minutes. Add the almonds and continue to cook until golden, about 3 more minutes. Remove from heat and stir in the salt, paprika, and cayenne.
5. SALAD: Combine the romaine, tomatoes, and onion with 2 ta- blespoons of pesto in a large bowl and toss to mix. Divide the salad, quinoa, green beans, and chickpea mixture among four bowls, keeping the ingredients relatively separate so diners can combine them as they desire. Serve with the remaining pesto.

Recipe Notes

Recipe from Vegan Bowls, copyright © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.