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This is a perfect one-pan Blue Zones Kitchen meal using pantry staples like chickpeas and potatoes (swap the green beans for frozen if necessary) inspired by the flavors of Loma Linda.
Total cook time: 45 minutes | Yield: 4 servings
Photo by David McLain | Watch the Video
½ pound fingerling potatoes
3 garlic cloves
3 tablespoons chopped fresh parsley or other herbs
2-3 tablespoons extra-virgin olive oil
½ cup cooked chickpeas (or canned, drained, and rinsed) patted dry with a paper towel
½ pound green beans
1 tablespoon Dijon mustard
1½ tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
2 teaspoons honey
Salt and pepper (optional)