I made this today after spotting a handful of lonely green beans still hanging out in their little brown bag from the farmers market. I had used some a couple days ago, but a few remained—crisp and begging to be part of something fresh. Then I glanced at the counter and saw them: perfectly ripe peaches, ready to be sliced. I knew I had to combine them.
I flipped open my flavor pairing book and noticed that green beans and dill work beautifully with vinegar. So, I threw together a quick dressing and added chia seeds for a tiny boost of omega-3s. The result? A refreshing summer bowl I’ll be making again. Hope you enjoy it as much as I did!
Peachy Green Bean Bowl
A sweet and savory summer salad that’s bursting with texture and color. Juicy peaches, crisp green beans, creamy chickpeas, and fresh dill come together in a light balsamic chia dressing. A spoonful of quinoa and sprinkle of hemp seeds make this refreshing salad a complete and satisfying plant-based meal.
Ingredients
For the Salad:
- ~10 long green beans
- Handful of almonds chopped
- Handful of spring mix
- 1½ cups cooked chickpeas
- ½–1 cup cooked quinoa optional, for added protein and fiber
- 2 sprigs fresh dill
- 2 ripe peaches sliced
- 1–2 tbsp hemp seeds optional, for healthy fats and extra protein
For the Dressing:
- 2 tbsp balsamic vinegar
- 2 tbsp avocado oil
- ½ tsp chia seeds
Instructions
- Steam the green beans in a pan with a splash of water until just tender. Drain and let cool.
- Make the dressing: In a small mason jar, combine balsamic vinegar, avocado oil, and chia seeds. Shake well and let sit for a few minutes so the chia seeds can slightly gel.
- Chop the almonds, slice the peaches, and roughly chop the spring mix if needed.
- Assemble: In two bowls, layer the spring mix, cooked chickpeas, green beans, quinoa (if using), peaches, chopped almonds, and fresh dill.
- Sprinkle with hemp seeds, drizzle with dressing, and serve immediately.
