Chickpeas, lentils, and crisp-tender green beans come together here in a hearty, protein-packed toss that's as satisfying as it is simple. The vinaigrette is where this one shines: red wine vinegar, a touch of maple syrup, and Dijon mustard whisk into a bright emulsion with good olive oil, finished with a pinch of dried oregano for that herby, sun-warmed flavor. Scallions and fresh parsley add color and a little bite, while a stint in the fridge lets the beans soak up all that dressing before serving. It's an easy make-ahead dish that only gets better with time, perfect for meal prep or piling onto a plate alongside grilled vegetables and good bread. Built on beans, olive oil, and fresh herbs, this salad fits naturally into a Mediterranean way of eating, and it's the kind of dish you'll want in regular rotation.
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Bring a large pot of salted water to a boil. Add the green beans and cook until just tender-crisp, about 3–4 minutes. Drain in a colander and rinse under cold running water until completely cool, then shake off excess water.
In a small bowl, whisk together the red wine vinegar, maple syrup, and Dijon mustard until smooth. Drizzle in the olive oil in a steady stream, whisking constantly, until the dressing is emulsified. Stir in the dried oregano and season with salt and pepper.
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