Warm Chickpea and Green Bean Salad With Aioli Recipe (2024)

We're coming into fresh green bean season, and this recipe is delicious. I use canned garbanzo beans (chickpeas). Because I didn't have water from soaking fresh garbanzo beans, I thinned the aioli with lemon juice to great effect. (Making fresh aioli sounds difficult but it isn't. By your second time, you'll find it easy. The recipe is found elsewhere in NY Times Cooking.)

For those who can't be bothered to make aioli (like me), I'm here to report that it also tastes dandy with a couple cloves of garlic pressed and stirred into mayo, then thinned a little bit with water or lemon juice!

Goes great with a homemade aioli sauce, made in the processor, 1 egg, 4 minced cloves of garlic, 2 tbsps of lemon juice, 1/2 a cup of canola oil, and then drizzle in 1/2 cup of olive oil as you whisk. season as you please

YUM. My aioli tasted bitter the first couple times. Google said I should always hand beat the aioli instead of using the blender or emulsifier. Changed everything. Apparently, the olive oil releases bitterness when blended at high speed. Who knew? Probably all of you.

The amount of aioli was too overwhelming for us. A miss.

YUM. My aioli tasted bitter the first couple times. Google said I should always hand beat the aioli instead of using the blender or emulsifier. Changed everything. Apparently, the olive oil releases bitterness when blended at high speed. Who knew? Probably all of you.

Did not like this. My first for the NYT app.

As Kate pointed out, you can whip up a speedy version of aioli with mayo. I made the whole dish vegan by using vegan mayo because that’s pretty much all I use these days. A big hit with everyone, even my non-vegan family members.

Great recipe. Used canned organic garbanzos. Added sliced fresh mushrooms too. Sliced red tomatoes go well also. Delicious salad.

For those who can't be bothered to make aioli (like me), I'm here to report that it also tastes dandy with a couple cloves of garlic pressed and stirred into mayo, then thinned a little bit with water or lemon juice!

This recipe is great and easy (if you use canned beans that is - it’s probably still easy starting with raw beans, but much more time consuming). However, it definitely needs acid. The lemon juice is not optional. Even if you cook your chickpeas and have bean broth, I would recommend thinning the aioli with a healthy amount of lemon juice or maybe red wine vinegar. Otherwise there is nothing to cut through the creamy richness of the egg yolk.

This is a favorite. Great flavors and vegis were crunchy and bright colored. Only changes I made were1, Steamed green beans in instant pot low pressure set for 0 min. They cook during the 7 min it takes to pressure up. They are cooked but still crunchy. I think this is key.2. I used a 30 oz can of chickpeas because they were on hand.3. I cheated on aioli, I whisked mayonnaise with garlic powder.

Was recently gifted with a garlic/wasabi aioli from Saratoga, found this recipe to put the aioli to good use. What a delightful combination of textures and flavors. Martha Rose comes through again.

Canned garbanzos worked great with fresh green beans from the garden. No mask so I couldn’t buy garlic so we used Lebanese garlic sauce left from an earlier take out. IGreat dish,

First time we’ve had a DOA recipe from the Times. Perhaps we need better string beans, or better aioli, but we found this to be flavorless and unenjoyable. We were really excited to try it since it had some of our favorite flavors/greens and seemed like a great weeknight recipe. Usually we can find ways to doctor a recipe to create something palatable, but this could not be salvaged.My fiancé later separated the chickpeas to try to salvage them as hummus, but this also failed.

Made chickpeas night before and refrigerated. In the a.m. Made the aioli, which I then refrigerated. Boiled the beans for five minutes and ran them under cold water as suggested. Combined everything and it looked like mayo white glop--not a hint of color. Sitting out an hour didn't help, so I microwaved seconds at a time until it was green. I used "only" a 1/2 c. of very thick aioli thinned with chickpea broth. It was very heavy & garlicky. Okay--unlikely to make again.

It's too early for green beans in the garden (Seattle), but the sugar snap peas are in full glory, and they were delicious in the salad. Next time, though, I will try it with a more creamy-textured bean such as borlotti. I don't think the radishes are optional; the texture contrast is essential, but fine-chopped celery would be a fine substitute.

Goes great with a homemade aioli sauce, made in the processor, 1 egg, 4 minced cloves of garlic, 2 tbsps of lemon juice, 1/2 a cup of canola oil, and then drizzle in 1/2 cup of olive oil as you whisk. season as you please

We're coming into fresh green bean season, and this recipe is delicious. I use canned garbanzo beans (chickpeas). Because I didn't have water from soaking fresh garbanzo beans, I thinned the aioli with lemon juice to great effect. (Making fresh aioli sounds difficult but it isn't. By your second time, you'll find it easy. The recipe is found elsewhere in NY Times Cooking.)