Chickpea & Green Bean Vinegar Salad

Ingredients (for 2–3 servings):

• 1 can (14–15 oz) French-style green beans, drained

• 1 can (14–15 oz) chickpeas, drained and rinsed

• Red onion, thinly sliced

  • Start with about ¼ cup (roughly ¼ of a small onion), then adjust to taste

• White wine vinegar

  • Start with 2 tablespoons, then add more to taste

• Salt

  • Start with ¼ teaspoon, then adjust to taste

• Black pepper

  • Start with ⅛ teaspoon (a few grinds), then adjust to taste
    
    

Directions:

1. Prep the beans and chickpeas

   • Drain the green beans and place them in a medium bowl.

   • Drain and rinse the chickpeas, then add them to the bowl.

2. Add the onion (to taste, with a starting point)

   • Add about ¼ cup thinly sliced red onion to start.

   • If you like a stronger onion flavor, you can add more after tasting later.

3. Season with measured “starting amounts”

   • Drizzle 2 tablespoons white wine vinegar over the mixture.

   • Sprinkle with ¼ teaspoon salt and ⅛ teaspoon black pepper.

   • Toss everything gently to combine.

4. Taste and adjust “to taste”

   • Take a small bite.

   • If you want:

     • More tang → add vinegar 1 teaspoon at a time, tossing and tasting after each addition.

     • More salt → add a small pinch at a time (about 1/16 teaspoon), then taste again.

     • More onion bite → add a few extra slices of red onion and toss.

   • If anything feels too strong (too salty or vinegary), add a few extra spoonfuls of chickpeas and green beans to “dilute” the flavor.

5. Chill (optional but tasty)

   • Cover and place in the fridge for 20–30 minutes to let the flavors meld and to serve chilled.

6. Serve

   • Give it one last toss, taste again, make any tiny final adjustments.

Enjoy!