Green Bean Salad with Chickpeas | Melissa Hemsley
post-template-default,single,single-post,postid-796,single-format-standard,,qode-page-loading-effect-enabled,qode-content-sidebar-responsive,qode-theme-ver-11.1,qode-theme-melissa hemsley v1,wpb-js-composer js-comp-ver-5.1.1,vc_responsive

Green Bean Salad with Chickpeas

Salads and Small Plates

Green Bean Salad with Chickpeas





This makes a fantastic side, served warm or cold. Swap the chickpeas for any beans and make use of the freezer to keep green beans in.


  1. Place the sliced red onion in a large serving bowl with sea salt & pepper, honey, vinegar and olive oil
  2. Steam green beans in about 6 tbsp of water, lid on, until just tender, about 5 minutes then drain any excess liquid and add to the serving bowl along with the drained chickpeas.
  3. Put the pan back on the heat and toast the nuts for a minute until just golden then roughly chop and top the salad with the nuts, chilli flakes and season to taste.


  • 300g green beans, fresh or frozen
  • 1 small red onion, finely sliced
  • 6 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar or balsamic vinegar
  • 2 tsp raw honey or maple syrup
  • Sea salt and freshly ground black pepper
  • 400g tin chickpeas, drained and rinsed
  • 1 small handful of nuts like hazelnuts or almonds or seeds of your choice
  • 1 pinch of aleppo chilli or chilli flakes, to taste

My Cookbook

No Comments

Leave a comment...

eat happy

Get your hands on my cookbook “Eat Happy: 30 minute feel good food” for fast, fuss-free, real food for every night of the week.