Our Favorite Crunchy Two Bean Salad

Preheat the oven to 425℉. Line the baking sheet with aluminum foil if available.

Wash and halve the baby potatoes, mince the garlic and pick and chop the rosemary. Then drain and rinse the chickpeas, trim the green beans and then cut in half.

In a large mixing bowl, combine halved potatoes with olive oil, minced garlic, chopped rosemary and salt. Place in a single layer onto a rimmed baking sheet and roast for 35 minutes.

Bring a medium pot of salted water to a boil. For every 4 cups of water, add 1 Tbsp of salt. Once the water is boiling, add the cut green beans, boil for 3 minutes, then pour into the colander and rinse with cold water. Dry beans of excess water.

In a large bowl, whisk together mustard, olive oil, vinegar, honey, salt and black pepper to form an emulsified dressing. Add the blanched green beans and chickpeas to the large bowl with dressing. Mix to combine, and allow to marinate while you wait for the potatoes to cook. Taste for seasoning.

Once the potatoes are cooked through, transfer them to the bowl with the green beans and chickpeas, and mix to coat evenly. Serve warm over salad greens with soft boiled eggs cut in half on top.

Bring a pot of water to a boil and adjust the heat so the water is still boiling but not rapidly. Gently lower the eggs into the water, and boil for 7 minutes. Transfer the eggs to a bowl of ice water, and allow them to cool. Peel the eggs if using right away, or leave them in their shells in the refrigerator until you’re ready to use them, preferably within 1 day.