Instructions

1. Bring a large pot of water to a boil.
2. Add the green beans and blanch them for about 3-4 minutes until they are bright green and still have a slight bite.
3. Drain the beans into a colander and rinse them under cold water.
4. Open the can of chickpeas, drain, and rinse them thoroughly under running water.
5. Take your soaked or rehydrated sun-dried tomatoes and chop them into small pieces.
6. Finely dice the red onion.
7. In a small bowl, combine the olive oil, apple cider vinegar, and honey or maple syrup.
8. Season with pepper and salt to taste.
9. Whisk well until the dressing is emulsified.
10. In a large bowl, combine all the prepared ingredients – green beans, chickpeas, sun-dried tomatoes, and onions.
11. Drizzle the dressing evenly over the top and gently toss to combine.