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.
MollySimon Posted: 09/27/12
ChefAmandaLynn Posted: 09/23/12
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."
wonderwab Posted: 10/13/12
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.
ejbrown Posted: 10/16/12
Great recipe! I made it for lunch this week, and added some cherry tomatoes. I also used canned garbanzo beans. Flavors are awesome, loved it!
soupmom Posted: 09/16/12
This was AMAZING! I can't wait to enjoy leftovers for lunch. Served with Barefoot Contessa Steakhouse Steak and roasted sweet potatoes. So yummy. Definitely a keeper.
RMWKester Posted: 09/15/12
Someone brought this to a picnic and it was great! Nice and light.
Melocke Posted: 09/27/12
I am not a huge green bean fan, but tried this anyway. Great taste and I will make it again. I did serve it slightly warm.
KitchenWitch24 Posted: 07/22/13
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.