Instructions

• Bring a large pot of salted water to a boil, add the green beans and cook until tender, approximately 4 minutes. Drain the beans and rinse under cold running water.
• Place a non-stick skillet over a medium heat and cook the bacon until crispy, approximately 7-8 minutes. Remove the bacon from the skillet and set aside. When cool enough to handle, crumble the bacon into small pieces.
• In a small bowl, whisk together the vinegar, honey, whole-grain and Dijon mustards and fresh chives. Season to taste with salt and pepper.
• In a large bowl, toss together the green beans, chickpeas, radishes and crispy bacon. Drizzle with the dressing and toss well to combine. Taste, and adjust the seasonings, if necessary. Serve immediately.