Chickpeas and lentils bring hearty texture and plant-based protein to this crisp, herby salad, while quick-blanched green beans keep things fresh and snappy. Scallion greens and parsley add a bright, herbaceous lift that plays beautifully against the tangy-sweet vinaigrette. That dressing comes together with red wine vinegar, maple syrup, and Dijon mustard, whisked with olive oil until glossy and emulsified. A short chill in the fridge lets the beans soak up all that flavor, so every bite is well-seasoned and satisfying. It's an easy make-ahead dish that holds up well in the fridge, making it a reliable pick for a vegan lunch, potluck, or side dish.
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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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