- 3 cups green beans cut into 2 to 3-inch pieces
- 1 1/2 cups carrots julienne, cut into 2 to 3-inch pieces
- 1 (15-ounce) can garbanzo beans, drained
- 1 cup cucumber, peeled and diced
Harissa Spice Dressing:
Bring a pot of water with a pinch of salt to a rapid boil. While the water heats, fill a large bowl 3/4 full with ice and add enough cold water to just cover ice. Add the green beans, carrots and garbanzo beans to boiling water in small batches to ensure the water does not lose its boil. Boil the vegetables for 3 to 4 minutes, strain and submerge into ice bath as quickly as possible. Remove vegetables from the ice bath as soon as they are no longer warm.
In a small bowl, whisk together harissa spice, lemon juice, olive oil and white wine vinegar; set aside.
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