Tomato-Green Bean Salad With Chickpeas, Feta and Dill
Published July 6, 2021
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
Kosher salt and black pepper
¾ pound green beans, preferably slender haricots verts, trimmed
2 tablespoons lemon juice, from 1 small lemon
1 tablespoon red wine vinegar
1 garlic clove, 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
Pinch of dried oregano, for serving
Nutritional analysis per serving (4 to 6 servings)
23 grams carbs; 11 milligrams cholesterol; 214 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 7 grams fiber; 460 milligrams sodium; 8 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
To serve, sprinkle generously with dill and oregano.
Private Notes
Comments
This looks beautiful and delish! To make it more of an entree salad, I’d include grilled shrimp. Crusty French bread and a glass of crisp, white wine and dinner is served!
Best salad I've had in ages! 2 small changes. Used veggie grill basket & coated beans with olive oil, kosher salt and fresh ground pepper. Grilled till some char on beans. Grilled extra large shrimp with Za'atar. Cooled beans and shrimp. Cut shrimp in half and beans in thirds. Everything else per recipe. An absolutely incredible meal! Oh, and a little more feta. Never too much feta. Thanks so much Mr. Tanis!
So glad to see the suggestion of using a kitchen towel rather than paper towel!
This was really good. I used frozen green beans so decided to roast them as they might be soggy if boiled. The salad is great as a lunch box salad up to 5 days later if you keep the feta separate and add it day of. Highly recommend!
I’m planning to make this ahead for a potluck. Anyone know how far ahead I could make it? Or does it need to be made day of?
added shrimp per others' suggestions. chef's kiss!! 👩🍳