Chickpeas, cannellini beans, and haricot vert get the Caesar salad treatment in this quick bean salad.

Ingredients

• 4 large eggs
• 1/4 cup plus 3/4 teaspoon kosher salt, divided, plus more to taste
• 6 ounces trimmed haricot verts
• 1/3 cup prepared caesar dressing, plus more for serving
• 1 cup plus 2 tablespoons grated parmigiano-reggiano cheese, divided
• 5 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon black pepper
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (15-ounce) can chickpeas, rinsed and drained
• 8 ounces (about 1 1/2 cups) red cherry tomatoes, halved
• 1 tablespoon unsalted butter
• 1/3 cup panko breadcrumbs

Directions

1. Bring a large pot of water to a boil over high heat. Gently lower eggs into water and cook for 11 minutes. Meanwhile, fill a large bowl with ice water. Add 1/4 cup of the salt and haricot verts to the boiling water during last 4 minutes of cooking. Remove eggs and haricot verts immediately from water and place in ice water. Let cool completely, about 10 minutes. Transfer green beans from ice water to a clean kitchen towel; pat to dry. Slice haricot verts into 1-inch pieces on a bias.
2. Meanwhile, whisk together Caesar dressing, 1/2 cup of the Parmigiano-Reggiano, olive oil, lemon juice, 1 teaspoon of the lemon zest, pepper, and remaining 3/4 teaspoon salt in a large bowl. Add haricot verts, cannellini beans, chickpeas, tomatoes, and 1/2 cup of the grated Parmigiano-Reggiano; toss to coat. Season with more salt to taste. Peel and slice eggs lengthwise into quarters and add to chickpea mixture; gently fold to incorporate. Set aside. If making ahead, cover and refrigerate for up to 2 days.
3. Heat butter in a medium nonstick skillet over medium. Add breadcrumbs and cook, stirring often, until golden brown and toasted, about 2 minutes. Remove from heat and pour into a medium heat-proof bowl. Add remaining 2 tablespoons Parmigiano-Reggiano, remaining 1/2 teaspoon lemon zest, and salt to taste; stir to combine. Divide chickpea mixture among bowls and drizzle with more Caesar dressing, if desired. Top evenly with breadcrumb mixture and serve.