Reviews Add Rating & Review 88 Ratings 5 star values: 40 4 star values: 27 3 star values: 13 2 star values: 6 1 star values: 2
Back to Green Bean, Tomato, and Chickpea Salad All Reviews for Green Bean, Tomato, and Chickpea Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Green Bean, Tomato, and Chickpea Salad Credit: Petrina Tinslay Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Ingredients Ingredient Checklist Coarse salt and ground pepper 1 1/2 pounds green beans, trimmed 3 wide strips lemon zest, cut into thin matchsticks, plus 3 tablespoons lemon juice (from 1 large lemon) 2 tablespoons extra-virgin olive oil 1 pint cherry tomatoes, halved, or 3 medium tomatoes, cut into 1/2-inch wedges 1/4 small red onion, diced small 1 can (15.5 ounces) chickpeas, rinsed and drained 2 1/2 ounces feta, crumbled (1/2 cup) 2/3 cup roughly chopped fresh parsley leaves
Cook’s Notes Each year, more tomato varieties appear at grocery stores and farmers’ markets. For this salad, use the ripest ones you can find.
Gallery Green Bean, Tomato, and Chickpea Salad Credit: Petrina Tinslay
Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Gallery
Green Bean, Tomato, and Chickpea Salad Credit: Petrina Tinslay
Green Bean, Tomato, and Chickpea Salad
Credit: Petrina Tinslay
Green Bean, Tomato, and Chickpea Salad
Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Recipe Summary
prep: 10 mins total: 30 mins
Servings: 4
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Servings: 4
4
Ingredients
Ingredients
- Coarse salt and ground pepper 1 1/2 pounds green beans, trimmed 3 wide strips lemon zest, cut into thin matchsticks, plus 3 tablespoons lemon juice (from 1 large lemon) 2 tablespoons extra-virgin olive oil 1 pint cherry tomatoes, halved, or 3 medium tomatoes, cut into 1/2-inch wedges 1/4 small red onion, diced small 1 can (15.5 ounces) chickpeas, rinsed and drained 2 1/2 ounces feta, crumbled (1/2 cup) 2/3 cup roughly chopped fresh parsley leaves
Directions
In a large pot of boiling salted water, cook green beans until crisp-tender, about 4 minutes. Drain and rinse under cool water to stop the cooking. Meanwhile, in a large bowl, whisk together lemon juice and oil. Stir in tomatoes, onion, chickpeas, and lemon zest. Add feta and parsley and stir to combine. Season with salt and pepper. Arrange green beans on a serving platter and top with tomato mixture.
Cook’s Notes Each year, more tomato varieties appear at grocery stores and farmers’ markets. For this salad, use the ripest ones you can find.
Cook’s Notes
Each year, more tomato varieties appear at grocery stores and farmers’ markets. For this salad, use the ripest ones you can find.
Reviews
Add Rating & Review 88 Ratings 5 star values: 40 4 star values: 27 3 star values: 13 2 star values: 6 1 star values: 2
Reviews
Add Rating & Review 88 Ratings 5 star values: 40 4 star values: 27 3 star values: 13 2 star values: 6 1 star values: 2
Add Rating & Review
88 Ratings 5 star values: 40 4 star values: 27 3 star values: 13 2 star values: 6 1 star values: 2
88 Ratings 5 star values: 40 4 star values: 27 3 star values: 13 2 star values: 6 1 star values: 2
88 Ratings 5 star values: 40 4 star values: 27 3 star values: 13 2 star values: 6 1 star values: 2
5 star values: 40 4 star values: 27 3 star values: 13 2 star values: 6 1 star values: 2
All Reviews for Green Bean, Tomato, and Chickpea Salad
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Green Bean, Tomato, and Chickpea Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
