Finely shredded zest of 4 or more Meyer lemons
¼ cup grape seed, olive or canola oil
¾ cup Meyer lemon juice
1 teaspoon sugar
1 teaspoon kosher salt
10 ounces fresh or frozen shelled edamame
15 ounces chickpeas, drained and rinsed
1 can or jar marinated artichoke hearts
10 ounces fresh green beans, cut into 1-inch pieces
3 green onions, thinly sliced
In a serving bowl, whisk together lemon zest, oil, lemon juice, salt and sugar. Set aside.
In a large saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Steam edamame, covered, for 4 minutes. Add chickpeas and steam covered for 4 more minutes. Drain and let rest for 1 minute and add to bowl with dressing and toss to coat.
In the same saucepan, bring another 1 inch of water to a boil. Meanwhile, fill a large bowl with ice water and set aside. Boil green beans for 5 minutes and then place them in the ice bath to stop cooking so they retain their bright green color. Drain and let rest for 1 minute and add to other ingredients. Add onions and toss to coat. Add more salt to taste.
Merry’s notes: I have also tried this recipe a bit toned down on the lemon by excluding the lemon zest but adding white kidney beans (15-ounce can).