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Tomato-Green Bean Salad with Chickpeas, Feta and Dill

Tomato-Green Bean Salad with Chickpeas, Feta and Dill

A refreshing Tomato-Green Bean Salad with Chickpeas, Feta and Dill, perfect for a light meal.
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Prep Time 15 minutes
Cook Time 5 minutes
Marinating Time 15 minutes
Total Time 35 minutes
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 250 kcal

Equipment

  • Medium saucepan
  • bowl
  • whisk

Ingredients
  

Vegetables and Legumes

  • ¾ lb green beans
  • 1 pint cherry tomatoes, mixed colors halved
  • 15 oz chickpeas canned

Dressing and Seasoning

  • 2 T lemon juice
  • 1 T red wine vinegar
  • 1 clove garlic minced
  • 3 T evoo extra virgin olive oil
  • Pinch dried oregano
  • 2-3 T dill roughly chopped
  • ½ c crumbled feta

Instructions
 

Preparation

  • Bring water and 1 T salt to boil in a medium saucepan.
  • Boil the green beans for 2 minutes until tender-crisp.
  • Plunge the beans into cold water, drain, and dry them.

Making the Dressing

  • Combine lemon juice, garlic, a pinch of salt, red wine vinegar, and black pepper. Whisk in evoo.

Combining Ingredients

  • Combine tomatoes, chickpeas, and green beans in a bowl and season with salt and pepper. Add dressing; toss to coat.
  • Add feta and toss again. Let marinate for 15 minutes, tossing occasionally.

Serving

  • To serve, sprinkle generously with dill and oregano.

Notes

Recipe by NYT David Tanis.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 400mgPotassium: 500mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg
Keyword Chickpeas, Dill, feta, healthy salad, Tomato-Green Bean Salad, vegetarian
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