MARINIERTER BOHNEN-SALAT MIT GETROCKNETEN TOMATEN
A refreshing and flavorful marinated green bean salad packed with protein from chickpeas and a tangy-sweet dressing. This versatile dish is perfect as a side or a light main course.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Salad
- Method: Blanching
- Cuisine: Global
- Diet: Vegetarian
Ingredients
Scale
Ingredients
- 500 g green beans
- 200 g chickpeas (canned)
- 100 g sun-dried tomatoes
- 1 red onion
- 50 ml olive oil
- 2 tbsp apple cider vinegar
- 2 tsp honey or maple syrup
- Pepper and salt to taste
- Fresh herbs of your choice (e.g., parsley or basil)
Instructions
Instructions
- Bring a large pot of water to a boil.
- Add the green beans and blanch them for about 3-4 minutes until they are bright green and still have a slight bite.
- Drain the beans into a colander and rinse them under cold water.
- Open the can of chickpeas, drain, and rinse them thoroughly under running water.
- Take your soaked or rehydrated sun-dried tomatoes and chop them into small pieces.
- Finely dice the red onion.
- In a small bowl, combine the olive oil, apple cider vinegar, and honey or maple syrup.
- Season with pepper and salt to taste.
- Whisk well until the dressing is emulsified.
- In a large bowl, combine all the prepared ingredients – green beans, chickpeas, sun-dried tomatoes, and onions.
- Drizzle the dressing evenly over the top and gently toss to combine.
Notes
Tips & Storage
- Store the salad in the refrigerator to keep it fresh.
- Gently warm the salad in the microwave.
- Serve it as a side dish or a main course.
- Add fresh herbs for extra flavor!
Nutrition
- Serving Size: 1 serving
- Calories: 200 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg
Keywords: bean salad, green beans, chickpeas, sun-dried tomatoes, marinated salad, vegan, vegetarian, side dish, main course