CHICKPEA AND BUTTER BEAN SALAD

EASY CHICKPEA SIDE RECIPE. Peas and thank you.

Can, can, can you cook from the can can? Yes, you sure can! HA!

I love beans, and what I love more is the idea of tossing together a lunch or side dish that takes almost zero effort. Put that all together and you get this leafless salad. Toss it in a Tupperware and bring it to work, eat it right out of the pan, just enjoy!

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CHICKPEA AND BUTTER BEAN SALAD

Yield: 4 Servings

Author: Michelle Williams

Prep time: 5 MinCook time: 7 MinTotal time: 12 Min

Ingredients

• Chickpeas (1, 15.5oz can)
• Butter Beans (1, 15.5oz can)
• Salt
• Pepper
• Extra Virgin Olive Oil (4 tbsp, divided)
• Garlic (2 cloves, finely chopped)
• Chives (15, finely chopped, divided)
• Baby Bella Mushrooms (10, finely sliced)
• Lemon (zest from 1/2 a lemon)
• Red Pepper Flakes (optional)

KITCHEN ITEMS

• Cutting Board
• Chefs Knife
• Large Frying Pan
• Rubber Spatula
• Strainer
• Large Mixing Bowl

Instructions

TO PREP YOUR MUSHROOMS

1. Over medium-high heat, drizzle 2 tbsp of your olive oil into your frying pan.
2. Add your sliced mushrooms, season them with salt and pepper, and use your rubber spatula to move them around consistently until your mushrooms have softened—about 2 minutes.
3. Transfer your mushrooms to your mixing bowl.

TO COOK YOUR CHICKPEAS AND BUTTER BEANS

1. Clean out your frying pan.
2. Combine your chickpeas and butter beans in your strainer. Thoroughly rinse them. Season them with salt and pepper.
3. Over medium heat, heat your remaining 2 tbsp of olive oil.
4. Add your garlic. Use your rubber spatula to move it around consistently for about 1 minute. If you start to see any burning move onto the next step quickly. Don’t let all of your garlic burn.
5. Add your chickpeas and butter beans to your frying pan. Use your rubber spatula to mix it all together.
6. Add 2/3 of your chives and your lemon zest.
7. Mix it all together in your pan.
8. Add your chickpea and butter bean mixture to your mixing bowl with your mushrooms.
9. Mix it all together.
10. Season with salt, pepper, and if you want it the red pepper flakes to taste.
11. Put it on the plates you plan to serve it on and then top it all with your remaining chives.

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