"Louie" Salad with Garbanzo Beans
with eggs / tomatoes / avocado

Name: "Louie" Salad with Garbanzo Beans
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Eggs; 8 oz Green beans, trimmed; 1/2 Lemons, wedges; 1 head Lettuce, butterhead, leaves chopped or torn (sub any salad greens); 1 cup Tomatoes, cherry or grape, halved; 1 Avocados, sliced; 1 can Beans, garbanzo (14 oz / 397 g), drained and rinsed; 2 Tbsp Pepitas / pumpkin seeds; 1/3 cup Mayonnaise; 1 Tbsp Mustard, Dijon; 2 tsp Lemon juice; 2 tsp Worcestershire sauce; 1 tsp Paprika; 1 tsp Oil, cooking; 1 tsp Honey; 1/2 tsp Garlic powder

Active: 30 Total: 30

Original GF Paleo Vegetarian

Our meatless riff on a California classic combines garbanzo beans with crisp lettuce, sweet tomatoes, and creamy avocados. Everything can be prepared ahead and chilled until serving time, making it a great choice for hot, late-summer evenings.

Ingredients

Metric

Servings:

"Louie" Salad with Garbanzo Beans:

Eggs - 4
Green beans - 8 oz , trimmed
Lemons - 1/2 , wedges
Lettuce, butterhead - 1 head , leaves chopped or torn (sub any salad greens)
Tomatoes, cherry or grape - 1 cup , halved
Avocados - 1 , sliced
Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
Pepitas / pumpkin seeds - 2 Tbsp

Louie Dressing:

Mayonnaise - 1/3 cup
Mustard, Dijon - 1 Tbsp
Lemon juice - 2 tsp
Worcestershire sauce - 2 tsp
Paprika - 1 tsp
Oil, cooking - 1 tsp
Honey - 1 tsp
Garlic powder - 1/2 tsp

Prep

Boil eggs - Cover eggs with cold water in a small saucepan. Bring to a boil and then turn off heat. Let eggs sit in hot water for 11 minutes and then run in cold water for easier peeling. Roll eggs against a hard, flat surface to break up the shell and then peel. If making ahead of time, peel right before serving. (Can be done up to 5 days ahead)
Green beans / Lemons - Prep as directed. (Can be done up to 5 days ahead)
Make dressing - In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, paprika, oil, honey, and garlic powder. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
Poach green beans - Fill a Dutch oven or large saucepan with about 1 ½ quarts of water and salt generously. Place over medium heat and bring to a simmer. Add green beans and simmer gently until bright green and crisp-tender - 5 to 8 minutes depending on size. Drain the beans and rinse briefly under cold water. (Can be done 1 day ahead)
Lettuce / Tomatoes / Avocados - Prep as directed.
Beans - Drain and rinse.

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Make

Cut eggs into slices or quarters.
Divide lettuce among serving plates.
Arrange garbanzo beans, eggs, green beans, tomatoes, and avocados on top of lettuce.
Serve salads topped with Louie dressing and pepitas, with lemon wedges on the side to squeeze over top. Enjoy!

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