Bring a medium sized pot of water to a boil and salt lightly. Add green beans; adjust heat and simmer just until green beans crisp-tender. This will just be a few minutes. Drain and run under cold water to stop cooking.
Meanwhile, rinse the chickpeas in a strainer with cool water, drain and pat dry.
You can cut the jicama with a sharp chef’s knife or use a mandoline, if you have one.
Toss the vegetables together and dress lightly with salad dressing of choice. Undressed, the salad will last in the fridge for up to 3 days.
Fresh Green Bean, Chickpea & Jicama Salad
Amount Per Serving
Calories 21Calories from Fat 9
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.