Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and chop. Cook edamame and haricots verts in boiling water 4 minutes; rinse with cold water, and drain.
Combine bell pepper, edamame mixture, chickpeas, salt, and pepper in a medium bowl. Combine shallots and remaining ingredients, stirring well with a whisk. Drizzle dressing over bean mixture; toss.
The shallots were SO overpowering, and I only used about 1/2 of what the recipe called for. It was almost in edible. If I ever make this again, which I probably won't, I would use a tablespoon of shallots at the most. And I think I'd cook them first.
We served this along side ribs. The salad was delicious, especially the dressing. I did use fresh chickpeas, but they were time-consuming to shell enough to get the 1.5 cups- next time I'll just use canned. I steamed the raw chickpeas so they were a little more tender, but they remained green and somewhat crunchy afterwards.
This was delicious -- one of my new favorites. I broil the red peppers in our toaster oven so it's quick. And I use canned chickpeas. Careful not to overdo the shallots or the flavor will overtake the whole recipe. But I could make this once a week and not get tired of it. Really good.
I had never had fresh garbonzo beans before, they took forever to shell and I missed the part in the recipe that said they should have been cooked. Anyone know how I should have cooked them? Should I have thrown them in with the edamame and beans for 4 minutes? The salad actually tasted pretty good despite this error, but I did say a few times that they tasted "raw."