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One of my favorite dishes is spicy eggplant. This scrumptious rendition is a farm produce take on that dish. I sauteed eggplant, Bok choy, and banana peppers in a Thai sauce. Delicious!!!

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I took this recipe to a potluck, and everybody liked it! I used extra green beans instead of the chickpeas.

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A refreshing marinated green bean salad with red onions, chickpeas, and homemade Italian dressing, this vegan side dish is loaded with nutrition and great for summer potlucks and cookouts. It's ready in just 15 minutes!
This post may contain affiliate links. For more information, see my affiliate disclosure.
As I write this post, the windows are open and the sun is pouring into my office. Summer, I see you!

And what's better than a refreshing, veggie-loaded dish like this cold green bean salad on a hot day?! Nothing, I tell you. Nothing. Well, maybe a glass of white wine to go with it. But I digress...

The inspiration for this Italian Marinated Green Bean Salad was the upcoming Memorial Day weekend, a.k.a. the start of cookout season.

This year, we'll be traveling over Memorial Day to visit my family in Colorado, so we won't be making this salad. But believe me, this recipe will be on repeat all summer long in the Streit house!

Turns out that crunchy green beans, thinly sliced red onion, chickpeas, and a flavorful Italian dressing is a pretty amazing combination.

And the best part? Green bean salad is a great make-ahead dish for you to keep in the fridge and grab on your way out to a BBQ.

How to Make Marinated Green Bean Salad

Here's my biggest tip for making the perfect green bean salad: don't cook the green beans too long! You want them to be equal parts soft and crunchy.

To accomplish this, bring a pot of salted water to a boil, and drop the green beans in to cook for JUST 2-3 minutes. Remove from heat immediately, drain them in the sink in a colander, and rinse with cold water ASAP.

Although I haven't done it, I think you could also use canned green beans if you're in a pinch. But, I personally prefer fresh green beans over canned.

While the green beans are cooking, thinly slice ½ of a red onion and drain a can of chickpeas. Whisk together olive oil, red wine vinegar, and dried oregano, parsley, garlic powder, rosemary, and basil.

Put everything together in a bowl, and mix it up. Done. Serve right away, or store it in the fridge for a while (even a whole day) before you serve it...so it's nice and marinated and cold! Yum.

You can serve green bean salad with burgers, fish, chicken, you name it. Slice up some fruit, and you've got yourself a delicious summer meal. This salad also makes a good vegan main dish!

More Potluck Dishes

I'd love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Have a great weekend! - Lizzie

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Published: / Modified: by / This post may contain affiliate links / A refreshing marinated green bean salad with red onions, chickpeas, and homemade Italian dressing, this vegan side dish is loaded with nutrition and great for summer potlucks and cookouts. It's ready in just 15 minutes! This post may contain affiliate links.