Saturday, November 10, 2012

Warm Chickpea & Green Bean Salad with Roasted Lemon

Not only is this a great salad for lunch but it would also make a wonderful addition to your Thanksgiving day dinner substituting that heavy green bean casserole for this light side.

One Year Ago Today Red Pepper Quesadillas with Grilled Onions & Tofu

Lightly roasted lemon rind, green beans and shallots tossed with raw radishes, chives and chickpeas while hot. Serve as a salad for two or as a side for a family of four.

Warm Chickpea & Green Bean Salad
yield-as an entree 2, as a side 4
1 lemon
2 handfuls green beans, ends trimmed
1 shallot, thinly sliced
2 tbl extra virgin olive oil
salt and pepper
1-15oz can chickpeas, drained and rinsed
4 radishes, thinly sliced
2 tbl minced chives
2 tbl vegan mayonnaise

Preheat the oven to 425.
Use a vegetable peeler to slice off thick pieces of lemon peel. Make sure to only get the yellow part of the skin. Save the lemon for its juice.
Combine the lemon peel, green beans and shallot with olive oil, salt and pepper. Roast for 15 minutes.
While hot, combine the vegetables with the remaining ingredients along with juice from half of the lemon. Taste to season with more salt and pepper.
Enjoy warm or at room temperature

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