Preheat broiler to high.
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin side up, on a foil lined baking sheet; flatten with hand. Broil for ten minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand ten minutes. Peel and chop. Cook edamame and haricots verts in boiling water four minutes; rinse with cold water and drain.
Combine bell pepper, edamame mixture, chickpeas, salt and pepper in a bowl. Combine shallots and remaining ingredients, stirring well with a whisk. Drizzle dressing over bean mixture; toss.
Go to full version of