Category: Salads

Serves: 6

Ingredients

• 1 medium red bell pepper
• 3/4 cup frozen, shelled edamame, thawed
• 8 oz fresh green beans
• 1 1/2 cup cooked, shelled fresh chickpeas
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup minced shallots
• 3 Tbsp fresh flat-leaf parsley leaves
• 1 1/2 Tbsp fresh oregano leaves
• 2 Tbsp fresh lemon juice
• 1 Tbsp Dijon mustard
• 1 Tbsp extra-virgin olive oil

Directions

1. Preheat broiler to high.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 10 minutes. Peel and chop. Cook edamame and green beans in boiling water 4 minutes; rinse with cold water and drain.
3. Combine bell pepper, edamame mixture, chickpeas, salt and pepper in a medium owl. Combine shallots and remaining ingredients, stirring well with a whisk. Dizzle dressing over bean mixture, toss.

Nutrition Facts

Calories 255, Fat 6.2g, Protein 12.8g, Carbohydrates 38.8g, Fiber 11.5g, Iron 4.2mg, Sodium 245mg