Ingredients
6 ounces wax beans or green beans
1 tablespoon fresh lemon juice
1/2 tablespoon red wine vinegar
1 small garlic clove, minced
1 1/2 tablespoons extra-virgin olive oil
1/2 pint cherry tomatoes, halved
1/2 can (about 7.5 ounces) chickpeas, drained and rinsed
2 ounces crumbled feta cheese
1 tablespoon chopped fresh dill
1/4 teaspoon dried oregano
Salt and black pepper to taste
Instructions
- Bring a medium saucepan of water to a boil. Add 1/2 teaspoon salt and the wax beans. Cook until tender-crisp, about 2 minutes. Transfer to a bowl of ice water to cool, then drain and pat dry.
- In a small bowl, whisk together lemon juice, red wine vinegar, garlic, a pinch of salt, and pepper. Slowly whisk in the olive oil until combined.
- In a large salad bowl, combine cherry tomatoes, wax beans, and chickpeas. Season with salt and pepper, then add the dressing and toss to coat.
- Add the crumbled feta and gently toss again. Let the salad marinate for 10 minutes, tossing occasionally.
- Just before serving, sprinkle generously with chopped dill and dried oregano.
Notes
- Grilled sourdough, focaccia, or toasted cornbread makes an excellent accompaniment.
- Use green beans if wax beans are unavailable.
- For added flavor, use high-quality feta such as Mt. Vikos.
- Prep Time: 15 minutes
- Cook Time: 2 minutes
- Category: Salad
- Method: No-Cook / Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 390mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 15mg
