Instructions

Preheat oven to 400 degrees. While it’s preheating, drain and rinse your chickpeas, and pat dry with a paper towel. Spread out on a baking sheet lined with parchment, and drizzle with olive and salt (feel free to add more seasonings if you’d like). Bake in oven for 20-25 minutes, depending on how crispy you would like them. Take out of them oven and let cool.

Bring a pot of water to a boil. While that’s happening, cut your green beans into roughly 1 inch pieces. Then, blanche your green beans by putting your green beans in the boiling water for 1-2 minutes. Quickly remove them and immediately place them in an ice bath to stop the cooking. Once they’re cooled, take out and pat dry, and add to another bowl.

Chop up your cucumber into bite sized pieces. You can salt them and let them sit for 10 minutes to extract some of their moisture, and then path them dry. Then, add the cucumber to the bowl of green beans with the pistachios and the chickpeas. 

Prepare your dressing by combining all the ingredients in a small bowl and whisking until it’s emulsified. This is where the electric whisk comes in handy. 

Drizzle dressing over the bowl of ingredients, and then toss to coat everything. Serve and enjoy!

This can be kept in the fridge for a day or two, but the chickpeas and nuts may lose some of their crunch.