Cucumber Noodle Chickpea and Green Bean Salad with Hemp Hearts
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 1
- salt and pepper to taste
- 2 tablespoons apple cider vinegar
- 1 tablespoon extra virgin olive oil
- for the salad:
- for the dressing:
- 1/2 easpoon dijon mustard
- a handful of green beans (about 2oz)
- 1/2 arge seedless cucumber blade d, noodles trimmed
- 4 cherry tomatoes
- 4 olives (your preference)
- 1/2 up canned chickpeas drained, rinsed, patted dry
- 1 teaspoon hemp hearts
- 1 pinch herbes de provence (about 1/8 teaspoon)
- Carbohydrate 2.94274 g
- Cholesterol 0 mg
- Fat 6.586 g
- Fiber 0.816000032424927 g
- Protein 0.5984 g
- Saturated Fat 0.909656 g
- Serving Size 1 1 Serving (104g)
- Sodium 78.6995729166668 mg
- Sugar 2.12673996757507 g
- Trans Fat 0.214105999999999 g
- Calories 76 calories
Fill a small pot â…“ 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.
