Warm Chickpea and Green Bean Salad With Aioli [Photo/The New York Times]

You could use canned beans for this, but then you wouldn't have the broth to use for thinning out the aioli.

1 cup dried chickpeas, soaked for 4 to 6 hours or overnight in 3 cups water

1 quart water

Salt to taste

1/2 pound green beans, ends trimmed

1/4 cup chopped fresh parsley

2 tablespoons chopped chives, or 3 or 4 scallions, chopped

4 radishes, sliced (optional)

1/3 cup aioli

Lemon juice as desired

1. Drain the soaked chickpeas and combine with the water in a saucepan. Bring to a boil, add salt to taste, reduce the heat and simmer 1 1/2 to 2 hours, until tender.

2. Steam the beans or blanch in salted boiling water for 4 to 5 minutes, until just tender. Refresh with cold water, drain, break in half or cut into 2-inch lengths and set aside.

3. Place a colander over a bowl and drain the chickpeas. Combine with the beans in a large salad bowl. Add the parsley, chives or scallions, and radishes. Season with fresh lemon juice if desired.

4. If the aioli is very thick, stir in 2 to 4 tablespoons of the hot bean broth. If it is not, discard the bean broth. Toss the aioli with the chickpeas and beans. Add more broth if desired. Serve warm or at room temperature.

Yield: 4 servings.

Advance preparation: You can cook the beans a day or two in advance and heat them up if you want to serve this warm. It's also good cold.

Nutritional information per serving: 302 calories; 15 grams fat; 2 grams saturated fat; 6 grams polyunsaturated fat; 6 grams monounsaturated fat; 21 milligrams cholesterol; 33 grams carbohydrates; 10 grams dietary fiber; 79 milligrams sodium (does not include salt to taste); 11 grams protein.

The New York Times