Tomato and Green Bean Salad with Chickpeas, Feta, and Fresh Dill
This refreshing salad combines crisp green beans, juicy cherry tomatoes, and protein-rich chickpeas, all topped with crumbled feta and fresh dill for a delightful flavor.
Ingredients
- 2 cups fresh green beans trimmed and cut into 1-inch pieces
- 2 cups cherry tomatoes halved
- 1 can chickpeas drained and rinsed
- 1 cup feta cheese crumbled
- ¼ cup fresh dill finely chopped
- ¼ cup red onion finely diced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Blanch the green beans in salted boiling water for 3-4 minutes, then plunge into ice water.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
- In a large bowl, combine the blanched green beans, cherry tomatoes, chickpeas, red onion, and dill.
- Gently fold in the crumbled feta cheese.
- Drizzle the dressing over the salad and toss gently to coat.
- Taste and adjust seasoning with salt, pepper, or vinegar as needed.
- Let the salad rest for 15-20 minutes at room temperature or refrigerate for 30 minutes.
- Serve chilled or at room temperature, garnished with dill and extra feta.
Notes
Chill the salad for enhanced flavor before serving.