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Cucumber Noodle Chickpea and Green Bean Salad with Hemp Hearts

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 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.