Green Bean, Chickpea, Mint, and Sun-dried Tomato Salad
Tempo di preparazione:
Tempo di cottura:
Ingredienti
Livello
15 minutes
12 minutes cooking time for the green beans.
Ingredients for 4 people
Easy
Green Bean, Chickpea, Mint, and Sun-dried Tomato Salad
The salad of green beans, chickpeas, mint, and sun-dried tomatoes doesn't have a single, defined origin, but rather represents the harmonious fusion of ingredients and traditions from various parts of the Mediterranean.
Green beans, widely cultivated in Europe, have been a staple in Mediterranean diets for centuries. Chickpeas, on the other hand, have ancient roots in the Middle East and were introduced to Europe through trade and invasions. They've become an essential component in Italian, Spanish, and Greek cuisines.
Mint has been used both as a medicinal herb and a culinary ingredient in the Mediterranean since ancient times. Its freshness and distinctive aroma have made mint a favored ingredient to balance savory dishes.
Lastly, sun-dried tomatoes embody the Mediterranean tradition of preserving nature's summer generosity for use during the colder months. The practice of sun-drying tomatoes is rooted in the cultures of Southern Italy, particularly in Sicily and Calabria.
The union of these ingredients in a salad reflects the magic of the Mediterranean: a place where various cultures, traditions, and histories meet and blend harmoniously. While modern in its combination, this dish celebrates the richness and diversity of the Mediterranean culinary heritage.

Ingredienti
Ingredients for 4 people:
500 gr of green beans
230 gr of boiled chickpeas
100 gr of homemade bread
30 raspberries
8 sun-dried tomatoes in oil
Thyme, sesame seeds (to taste)
Mint
Lemon
Raspberry vinegar
Salt and pepper
Credo Extra Virgin Olive Oil
Preparazione
Preparation: Clean the green beans and boil them in water for about 12 minutes, then split them in half afterward. Drain the chickpeas and sun-dried tomatoes; slice the latter into thin strips.
Dice the bread and toast it in a pan for 2-3 minutes with a spoonful of Credo oil and a sprig of thyme.
Crush the raspberries with a fork and mix the juice obtained with about 80 gr of extra virgin olive oil, a teaspoon of raspberry vinegar (or lemon juice), salt, pepper, thin strips of lemon zest (julienne), and torn mint leaves (vinaigrette).
Combine the green beans, chickpeas, sun-dried tomatoes, and toasted bread in a salad bowl; finish with sesame seeds and dress the salad with the vinaigrette and mint leaves.