Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: heat chickpeas in their liquid and drain. place in a bowl. combine all ingredients for chickpea dressing and pour over chickpeas while they are still warm. mix well. cool, cover and set aside. combine all ingredients for green bean dressing. wash and trim beans, and cut into 3/4-inch long pieces. steam or boil beans until just tender. drain thoroughly. shake them in a colander until they look very dry. put beans in a separate bowl from chickpeas and pour bean dressing over them. let sit for 5 minutes. combine the two beans and mix well. it's best to let the chickpeas sit in their dressing for several hours before mixing them with the green beans so the chickpeas can absorb the flavors. serve cold or at room temperature.

Target recipe: prepare corn by removing husks and silk. in a large soup pot bring water to boil and add corn. add additional water if needed to make sure the cobs are fully submersed. cook for five to seven minutes until corn is just tender. remove corn and set aside to cool. in the same water, add the beans and cook for two to three minutes, until crisp-tender. drain beans and shock with cold water to stop the cooking. in a large bowl whisk together the vinegar, oil, salt and pepper. add in the onions, corn, beans and parsley. toss the salad together until it is fully mixed and coated with the dressing. cover and chill for up to four hours before serving.