Green Bean, Tomato and Chickpea Salad

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Our Green Bean, Tomato, and Chickpea Salad is a vibrant, refreshing dish that’s perfect for warm weather dining. Packed with crisp green beans, juicy tomatoes, and protein-rich chickpeas, this salad is not only delicious but also incredibly nutritious.

Green bean, tomato, and chick pea salad

The green beans provide a satisfying crunch, the tomatoes add a burst of sweetness, and the chickpeas bring a hearty element that keeps you full. Tossed in a tangy vinaigrette, this salad is both refreshing and zesty. Plus, it’s super easy to make and can be prepared ahead of time, making it a go-to recipe for busy days.

Helpful Tips

  • Blanching green beans: To keep your green beans bright and crisp, blanch them in boiling water for just 2-3 minutes, then immediately transfer them to an ice bath. This stops the cooking process and preserves their vibrant color and crunch.
  • Chickpeas prep: For the best texture, rinse and drain canned chickpeas well. If you have time, remove the skins from the chickpeas to give them a more pleasing texture.
  • Flavor boost: Enhance the flavor of your salad by adding fresh herbs like basil, parsley, or mint. They not only add a pop of color but also elevate the taste with their aromatic freshness.

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Green bean, tomato, and chick pea salad

Green Bean, Tomato and Chickpea Salad

Our Green Bean, Tomato, and Chickpea Salad is packed with crisp green beans, juicy tomatoes, and protein-rich chickpeas, this salad is not only delicious but also incredibly nutritious.
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Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Servings: 2 Servings
Calories: 292kcal
Author: Laura Lynch

Ingredients

  • 1/2 pound (227 g) green beans trimmed
  • 2 tablespoons (30 ml) olive oil
  • 1 tablespoon (15 ml) lemon juice
  • 1/2 tablespoon (7 ml) red wine vinegar
  • 1 garlic clove minced
  • 1/2 teaspoon (2 ml) Dijon mustard
  • 8 cherry tomatoes halved
  • 3 ounces (85 g) chickpeas rinsed and drained
  • 2-3 tablespoons (34 g) feta cheese crumbled
  • 1/2 teaspoon (0.5 g) flake salt
  • 1/4 teaspoon (0.5 g) ground black pepper

Instructions

  • Over medium heat, bring a pot of water to a boil. Add salt, then add the green beans. Cook until slightly tender, about 2-3 minutes. Drain and run under cold water to stop the cooking and cool the beans.
  • To make the dressing, combine the olive oil, lemon juice, vinegar, garlic, and Dijon in a bowl. Whisk until well combined.
  • Add the cooled beans, cherry tomatoes, and chickpeas to a serving dish. Drizzle on the dressing. Sprinkle on the feta cheese. Season with salt and pepper.
  • Let it marinate for 10 minutes or serve immediately.

Notes

  • To keep your green beans bright and crisp, blanch them in boiling water for just 2-3 minutes, then immediately transfer them to an ice bath. This stops the cooking process and preserves their vibrant color and crunch.
  • For the best texture, rinse and drain canned chickpeas well. If you have time, remove the skins from the chickpeas to give them a more pleasing texture.
  • Enhance the flavor of your salad by adding fresh herbs like basil, parsley, or mint. They not only add a pop of color but also elevate the taste with their aromatic freshness.

Nutrition

Calories: 292kcal | Carbohydrates: 24g | Protein: 9g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 15mg | Sodium: 807mg | Potassium: 542mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1201IU | Vitamin C: 33mg | Calcium: 160mg | Iron: 3mg

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