Warm Chickpea and Green Bean Salad With Aioli. I did not use the aioli dressing or add chopped parsley (though it would be a good addition if on-hand); I used canned chickpeas, a higher ratio of green beans and served the salad cool to room temperature.
1/4 c mayonnaise or, my choice, Spectrum Light Canola Mayo (eggless, vegan)
2 T extra virgin olive oil
2-4 (I use 4) cloves garlic finely minced or pressed
Cover and refrigerate dressing until ready to use.
Make the salad:
Steam or blanch
1 pound green beans, stems removed
~ 4 minutes and then refresh under icy water.
Dry the beans and cut them into bite size pieces. Place them in a large salad bowl and add:
1 bunch radishes, thinly sliced
4 scallions, thinly sliced
1 15 oz can chickpeas, washed and drained
2 T lemon juice or more to taste
Toss the salad with the dressing and serve (or refrigerate and remove from refrigerator about half an hour before serving).