Warm Chickpea, Chicken and Green Bean - Cucumber Salad

Warm Chickpea, Chicken & Green Bean - Cucumber Salad

Makes: about 4 servings

Pan: 12-inch deep skillet

Time: about 20–25 minutes

Ingredients

• 1 can (15–16 oz) chickpeas, drained and rinsed
• 1 can low-sodium green beans, drained very well
• 2–2½ cups cooked chicken, cut into substantial bite-size chunks
• 8 oz mushrooms, sliced fairly thick
• ½ medium onion, sliced or chopped
• 1 large cucumber, cut into bite-size chunks
• 2 teaspoons jarred minced garlic
• 1 tablespoon olive oil
• Juice of ½ lemon, plus more if you like
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• Black pepper
• 2 tablespoons grated Parmesan

Optional additions: sliced water chestnuts for even more crunch, a handful of fresh spinach, or a little feta instead of Parmesan.

Step 1 — Prep everything first

Drain and rinse your chickpeas, then pat them reasonably dry.

Drain those canned green beans extremely well.

Cut the chicken into pieces that are large enough to give you something to chew.

Cut your cucumber into substantial chunks rather than tiny pieces, then put it aside.

Do not cook the cucumber. That’s our secret weapon.

Step 2 — Give the chickpeas some texture

Heat 1 tablespoon olive oil in your skillet over medium-high heat.

Add the chickpeas and cook about 5–6 minutes, stirring occasionally.

We’re not trying to make them completely crispy. We’re just drying the surface and giving some of them a little browning and firmness.

Then transfer them temporarily to a bowl.

Step 3 — Cook the onion and mushrooms

Reduce the heat slightly to medium.

Add the onion and cook about 2 minutes.

Add your thick mushroom slices and cook another 3–4 minutes.

Let the mushrooms get a little browned rather than stirring constantly.

Step 4 — Season

Add the garlic, smoked paprika, garlic powder and black pepper.

Stir for about 30 seconds.

Then squeeze in about ¼ of your lemon.

Step 5 — Add chicken and green beans

Add your chicken chunks and well-drained canned green beans.

If you’re using water chestnuts, add those now too.

Cook 2–3 minutes, just until everything is hot.

Remember: canned green beans are already cooked. We’re warming them rather than cooking them until they surrender.

Step 6 — Chickpeas return

Put the chickpeas back into the skillet and gently toss everything together.

Cook another minute or two, then turn off the heat.

Add another squeeze of lemon and your Parmesan.

Taste before adding any salt. Between the chicken, canned ingredients and Parmesan, you may not need any.

Step 7 — Here’s what makes this different

Let the skillet mixture sit for about 2 minutes so it’s warm rather than screaming hot.

Put a serving into your bowl.

THEN add a generous handful of cold cucumber chunks over the top.

Don’t mix cucumber into the entire skillet if you’re saving leftovers. Keep it separately refrigerated and add fresh cucumber to each serving after reheating.

That’s important because otherwise tomorrow’s cucumber becomes…

soft.

For tomorrow’s lunch

This is where I think the recipe could really shine.

Pack the chickpea/chicken/green-bean mixture in one container and the cucumber separately.

At lunch:

1. Microwave the skillet mixture.
2. Let it sit for a minute.
3. Dump the cold cucumber over it.
4. Add a fresh squeeze of lemon if you have one.

So every few bites you’d alternate between warm savory chicken/chickpea/green bean and cold crisp cucumber.

The chickpeas provide the main carbohydrate along with fiber and plant protein; chicken adds substantial protein; and green beans, mushrooms and cucumber add a lot of non-starchy vegetable volume. You don’t need bread or crackers to make it a legitimate meal.