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.
Servings: 2 Servings
Calories: 292kcal
Ingredients
- 1/2 pound green beans trimmed
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 tablespoon red wine vinegar
- 1 garlic clove minced
- 1/2 teaspoon Dijon mustard
- 8 cherry tomatoes halved
- 3 ounces chickpeas rinsed and drained
- 2-3 tablespoons feta cheese crumbled
- 1/2 teaspoon flake salt
- 1/4 teaspoon 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