Tomato-Green Bean Salad with Chickpeas, Feta and Dill
This fresh and flavorful tomato-green bean salad combines tender green beans, sweet cherry tomatoes, hearty chickpeas, creamy feta, and aromatic dill tossed in a zesty olive oil and red wine vinegar dressing. Perfect for a quick, healthy, and vibrant meal or side dish.
Ingredients
Main ingredients
- 1 pound green beans trimmed
- 1 cup cherry tomatoes halved
- 1 can (15 oz) chickpeas drained and rinsed
- 1/2 cup feta cheese crumbled
- 2 tablespoons fresh dill chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
Instructions
- Get a large pot of water boiling on your stove. Add salt so the green beans soak it up as they cook.
- Toss in trimmed green beans and cook for 3 to 4 minutes until tender but still crisp. Avoid overcooking.
- Quick release the green beans from hot water and plunge into ice water to stop cooking and keep green.
- Drain green beans well and place in a large bowl. Add halved cherry tomatoes, rinsed chickpeas, crumbled feta, and chopped dill.
- Whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper in a small bowl.
- Pour dressing over salad and toss gently to coat all ingredients evenly.
- Serve chilled right away or at room temperature. Adjust seasoning if needed.
Notes
Store salad in airtight container in fridge to keep crispness and flavors for a few days. Keep dressing separate if prepping ahead and toss before serving. Avoid freezing as fresh veggies and feta can become mushy.