Tomato-Green Bean Salad With Chickpeas, Feta and Dill
This refreshing Tomato-Green Bean Salad With Chickpeas, Feta and Dill is perfect for any occasion.
Equipment
- medium saucepan
- large bowl
- Colander
- Kitchen Towel
- small bowl
Ingredients
- ¾ pound green beans, preferably slender haricots verts, trimmed
- 2 tablespoons lemon juice, from 1 small lemon
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 3 tablespoons extra-virgin olive oil
- 1 pint cherry tomatoes, mixed colors, halved
- 2 cups cooked chickpeas (from 1 cup dried chickpeas or 1 15-ounce can), cooled and drained
- 4 ounces feta, crumbled (½ cup)
- 2 to 3 tablespoons roughly chopped dill for serving
- 1 pinch dried oregano for serving
- kosher salt and black pepper
Instructions
- Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.
- Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
- Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.
- To serve, sprinkle generously with dill and oregano.
Nutrition
Serving: 1servingCalories: 220kcalCarbohydrates: 28gProtein: 10gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 300mgPotassium: 400mgFiber: 7gSugar: 3gVitamin A: 900IUVitamin C: 27mgCalcium: 120mgIron: 2mg
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