Tomato-Green Bean Salad With Chickpeas, Feta and Dill

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When the market is brimming with fresh food in the summer, this salad is ideal. You can substitute yellow wax beans or romano beans in place of the green beans, and you can use whichever tomatoes are the sweetest. Use fresh shelling beans instead of chickpeas if they are available in your local store. Dried chickpeas should be soaked the night before. They cook in about one hour after soaking and are superior to canned ones in flavor.

Tomato-Green Bean Salad With Chickpeas, Feta and Dill Ingredients

Yield:

4 to 6 servings

  • Kosher salt and black pepper
  • ¾pound green beans, preferably slender haricots verts, trimmed
  • 2tablespoons lemon juice, from 1 small lemon
  • 1tablespoon red wine vinegar
  • 1garlic clove, minced
  • 3tablespoons extra-virgin olive oil
  • 1pint cherry tomatoes, mixed colors, halved
  • 2cups cooked chickpeas (from 1 cup dried chickpeas or 1 15-ounce can), cooled and drained
  • 4ounces feta, crumbled (½ cup)
  • 2 to 3tablespoons roughly chopped dill, for serving
  • Pinch of dried oregano, for serving

Instructions

  1. Over high heat, bring a medium pot of water to a boil. Green beans are added after one teaspoon of salt. Cook beans for 2 minutes or until they are tender-crisp. Beans should be transferred to a big dish of cold water. Green beans should be drained in a sieve and dried with a dish towel.
  2. Creating the dressing Lemon juice, vinegar, garlic, a dash of salt, and a little black pepper, to taste, should all be combined in a small bowl. Stir in the olive oil.
  3. To prepare the salad, combine the chickpeas, green beans, and cherry tomatoes in a big salad bowl. Season with salt and pepper. Dressing is then tossed in to coat. Once again, toss in the feta. 10 to 15 minutes of marinating should be given, tossing occasionally.
  4. Dill and oregano should be liberally garnished before serving.

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