This refreshing and satisfying salad combines crisp green beans, juicy tomatoes, and creamy chickpeas in a tangy lemon dressing for a burst of flavor and texture. This salad is rich in protein (chickpeas), fiber, and antioxidants, which can help support your health during perimenopause and menopause. It is also easy to make and can be enjoyed as a light lunch or a side dish for dinner. You can serve it cold or at room temperature, depending on your preference.

Ingredients

1 tablespoons olive oil, divided

1 cup mushrooms

2 cups cherry tomatoes

2 cups 1-inch cut fresh green beans

4 cloves garlic, minced

2 teaspoons dried basil

1 teaspoon himalayan salt

1 (15 ounce) can garbanzo beans, drained and rinsed

2 teaspoons olive oil, or to taste (Optional)

Juice from one lemon

salt and ground black pepper to taste

1 green onion

Directions

1. Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper.
2. Toss mushrooms with 1 tablespoon olive oil in a medium bowl. Pour onto the pan.
3. Roast in the preheated oven until tender, about 30 minutes.
4. Toss cherry tomatoes, green beans, garlic, basil, and sea salt with 2 tablespoons olive oil.
5. Remove mushrooms from the oven and allow to cool.
6. Pour all ingredients into a serving dish. Stir in garbanzo beans, add 2 teaspoons olive oil, and season with salt and pepper. Garnish with chopped green onions.