Harissa Spiced Green Bean Salad

This green bean salad gets its kick from harissa, the North African chile paste that does more heavy lifting than any bottled dressing. Whisked with olive oil, lemon juice, and white wine vinegar, it turns into a smoky-spicy vinaigrette that coats blanched vegetables and canned chickpeas in one bold swoop.

The blanch-and-shock method is what keeps the green beans vivid and snappy. Boil them briefly, then plunge into ice water to stop the cooking cold. Skip the ice bath and you end up with olive-drab, overcooked beans by the time they hit the dressing. The julienned carrots go in too for the same quick cook and chill.

Cucumber and chickpeas skip the blanching and go straight in. Raw cucumber brings crunch and water to balance the heat; chickpeas add body and protein that turns this from a side into a proper lunch.

Kitchen Tips

• Add vegetables to boiling water in small batches so the water stays at a full boil. Dumping in everything at once drops the temperature and gives you mushy beans.
• Remove vegetables from the ice bath as soon as they’re cool. Lingering there leaches flavor.
• Harissa varies in heat. Start with 1 teaspoon, taste, and add more to your tolerance.
• Use English or Persian cucumbers and skip peeling for extra color and fewer seeds.

Variations

• Add crumbled feta, torn fresh mint, or chopped parsley.
• Swap chickpeas for cooked lentils or cannellini beans.
• Top with toasted slivered almonds or pine nuts for crunch.