Tomato-Green Bean Salad With Chickpeas, Feta and Dill
This is a perfect salad for summer, when the market is chockablock with great produce. Use whatever tomatoes are sweetest, and feel free to add yellow wax beans or romano beans in addition to green beans. If your market has fresh shelling beans, use those instead of chickpeas. Plan ahead to soak dried chickpeas overnight. With a soak, they only take an hour to cook, and taste better than canned ones.
- Serves: 4 persons
- 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 (1/2 cup)
- 2to 3 tablespoons roughly chopped dill, for serving
- Pinch of dried oregano, for serving
Step 1Bring 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 2Make 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 3Make 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 4To serve, sprinkle generously with dill and oregano.