Zesty Garbanzo Green Salad
I grow an organic vegetable garden, and this salad is a tasty way to make use of my delicious bounty. It’s light and refreshing on a hot summer day. I recommend using whatever fresh ingredients you like best. You can also roast the tomatoes whole with the rest of the veggies. —Jennifer Huey, Baltimore, MD
Total TimePrep: 15 min. Bake: 20 min.
- 1/2 pound fresh green beans, trimmed
- 1 medium zucchini, cut into 1/2-inch cubes
- 3 green onions, chopped
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 3 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 1 garlic clove, minced
- 4 cups fresh spinach, torn
- 2 cups cherry tomatoes, halved
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 2 tablespoons minced fresh basil
- In a large bowl, combine the green beans, zucchini and green onions. Add 1 tablespoon olive oil, salt, pepper and pepper flakes; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° for 20 minutes, stirring once. Cool.
- Meanwhile, in a large bowl, whisk the vinegar, mustard, garlic and remaining oil. Place the spinach, tomatoes, garbanzo beans, basil and green bean mixture in a large bowl. Drizzle with dressing; toss to coat. Refrigerate until serving.
Test Kitchen tips