1 (15 1/2-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
1/4 cup canola mayonnaise
1 tablespoon minced fresh chives
How to Make It
Combine oil, rind, 2 tablespoons lemon juice, thyme, 1/2 teaspoon pepper, and salt in a large bowl, stirring with a whisk.
Bring 8 cups water to a boil in a large saucepan. Add wax beans; cook 2 minutes. Add fava beans to wax beans in pan; cook an additional 2 minutes or until beans are tender. Drain and rinse with cold water. Drain. Add bean mixture, cherry tomatoes, onion, and chickpeas to dressing; toss well.
Combine remaining 1 1/2 tablespoons lemon juice, remaining 1/4 teaspoon pepper, mayonnaise, and chives in a small bowl, stirring with a whisk. Let stand 10 minutes. Drizzle mayonnaise mixture over bean mixture.
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Loved the flavors and mix of beans. I used green beans due to an abundance in the garden. Made cashew cream rather than using mayo since we are vegan leaning. My brother-in-law planted fava beans this year so we used those; I agree, edamame would be much simpler and just as good.
I loved this simple bean salad! It tasted to summery with that burst of citrus and fresh herbs and it was incredibly simple to make. I substituted edamame because they didn't have fava beans at the store -- I knew I should've bought some at the Farmers' Market last weekend! -- and it worked out perfectly. The mayo mixture that gets drizzled on top is not to be skipped!
This was outstanding! I used Trader Joe' s yellow haricots vert and edamame. Steamed the haricots and prepared the edamame according to the package. (Chill immediately after preparation). Substituted shallots for red onion. The finely diced shallots were added to the first dressing to soften and mellow. I am a disciple of Penzey's spices. I used Sunny Paris in both dressings. I am also a fan of balancing acid with sweet. So a touch of Splenda was added to both dressings. MOST IMPORTANTLY.....fold in the freshness of fresh basil at the end! Winner, winner........well you know the rest!!!