Photo: Johnny Autry, Randy Mayor; Styling: Cindy Barr
Hands-on Time
40 Mins
Total Time
1 Hour 20 Mins
Serves 6 (serving size: about 2/3 cup)

How to Make It

Step 1

Preheat broiler to high.

Step 2

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.

Step 3

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.

Ratings & Reviews

KitchenWitch24's Review

July 22, 2013
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.

crookshanks71's Review

February 08, 2013

ash12203's Review

January 27, 2013

VandyErin's Review

January 13, 2013

ejbrown's Review

October 16, 2012
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!

wonderwab's Review

October 13, 2012
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.

Melocke's Review

September 27, 2012
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.

MollySimon's Review

September 27, 2012
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.

ChefAmandaLynn's Review

September 23, 2012
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."

soupmom's Review

September 16, 2012
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.