Salt, as needed
1 pound green beans, trimmed and cut into 1-inch pieces
12 ounces (about 2 1/2 cups) frozen, shelled edamame
1 (19-ounce) can chickpeas, drained and rinsed
1 large garlic clove, peeled
1 cup loosely packed, fresh cilantro leaves
1/2 teaspoon finely chopped serrano chili, including seeds, or to taste
3 tablespoons freshly squeezed lemon juice
6 tablespoons extra-virgin olive oil
1/2 teaspoon cumin seeds, toasted (see note)
1/8 teaspoon ground cayenne
2 lemons, cut into wedges, for serving

In a large pot of salted boiling water, cook the green beans, uncovered, until crisp-tender, for about 6 to 8 minutes. With a wire skimmer or a slotted spoon, immediately transfer beans to a large bowl of ice water. When beans are cool, transfer with a slotted spoon to paper towels to drain.

Return water to a boil and cook the edamame until crisp-tender, for about 5 to 6 minutes. Drain and transfer edamame to a bowl of ice water. When edamame are cool, drain and transfer to paper towels to dry.

Pat green beans dry and transfer to a large bowl. Pat edamame dry and add to green beans. Stir in the chickpeas.

Mince the garlic. Using side of a large, heavy knife, mash garlic and 1/2 teaspoon salt into a paste. Transfer garlic paste to a blender. Add the cilantro leaves, serrano chili, lemon juice, olive oil, cumin seeds and cayenne; blend, scraping down sides occasionally, until smooth. Add dressing to beans, season with salt and toss to combine. Let stand at room temperature for 1 hour to allow flavors to blend. Serve with the lemon wedges. Makes 8 to 10 servings.

NOTE: Toast cumin seeds in a dry, heavy skillet over moderate heat, stirring, until they fragrant, for about 3 to 5 minutes.

— Recipe from "Gourmet Today," edited by Ruth Reichl.