Make Ahead Tip: Cover and refrigerate green beans (Step 1) and dressing (Step 2) in separate containers for a few days.
INGREDIENTS for Salad
3 cups green beans, trimmed (about 12 oz.)
1 15-ounce can chickpeas, rinsed
1 cup halved cherry tomatoes
½ cup very thinly sliced radishes
INGREDIENTS for Basil Vinaigrette Dressing
½ cup fresh basil, plus 2 tablespoons chopped for garnish
1 small shallot, quartered
¼ cup extra-virgin olive oil
3 tablespoons red-wine vinegar
2 teaspoons raw honey teaspoons
2 teaspoons Dijon mustard
¼ teaspoon Himalayan salt
½ teaspoon ground pepper
1. Steam green beans in a large saucepan fitted with a steamer basket until crisp-tender, about 4 minutes. Spread them out to cool.
2. Meanwhile, make the dressing. Combine ½ cup basil, shallot, oil, vinegar, honey, mustard, salt and pepper in a blender. Puree until smooth.
3. Arrange the green beans and remaining ingredients on a platter. Serve with the dressing. Garnish with the chopped basil, if desired.