1 medium red bell pepper
3/4 cup frozen shelled edamame, thawed
8 ounces haricots verts, trimmed
1 1/2 cups cooked, shelled fresh chickpeas
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup minced shallots
3 tablespoons fresh flat-leaf parsley leaves
1 1/2 tablespoons fresh oregano leaves
2 tablespoons fresh lemon juice $
1 tablespoon Dijon mustard
1 tablespoon extra-virgin olive oil
1. Preheat broiler to high.
2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and chop. Cook edamame and haricots verts in boiling water 4 minutes; rinse with cold water, and drain.
3. Combine bell pepper, edamame mixture, chickpeas, salt, and pepper in a medium bowl. Combine shallots and remaining ingredients, stirring well with a whisk. Drizzle dressing over bean mixture; toss.