Cucumber Noodle Chickpea and Green Bean Salad with Hemp Hearts
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Servings 1
- For the salad:
- A handful of green beans about 2oz
- 1/2 large seedless cucumber Blade D, noodles trimmed
- 4 cherry tomatoes
- 4 olives your preference
- 1/2 cup canned chickpeas drained, rinsed, patted dry
- 1 teaspoon hemp hearts
- For the dressing:
- 1 tablespoon extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon dijon mustard
- 1 pinch herbes de provence about 1/8 teaspoon
- salt and pepper to taste
Fill a small pot 1/3 of the way with water and a pinch of salt. Cover and bring to a boil over high heat. Once boiling, add in the green beans and let cook for 4 minutes or until fork-tender. Drain into a colander and set aside over a bowl with ice. Let chill in the refrigerator for at least 15 minutes.
While the green beans cook, pat the cucumber noodles dry, thoroughly and set aside in a bowl. Also, halve the cherry tomatoes and add to the bowl. Halve the olives and add those to the bowl as well. Add in the chickpeas.
Next, prepare the dressing. Place all of the ingredients into a small bowl and whisk together. Taste and adjust to your preference.
Once the green beans are chilled and no longer warm, add them to the bowl and drizzle everything with the dressing and sprinkle with hemp hearts.