Green Bean Chickpea Salad with tomato, walnuts and feta. A great appetizer or vegetable side dish for dinners or holiday gatherings!
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This is one of those dishes where I just kept piling on more ingredients. Blame it on too much food in the house?
But in my defense, it totally works!
When I throw dinner parties, I tend to get a little crazy. My mother referred the menu planning as “around the world in 80 minutes”, which I think means she believes I mix too many cuisines.
Usually that's because I get a little too excited about cooking up new dishes and I can't “pick a theme.”
So this last time I tried to limit myself to simple, fresh veggie dishes – nothing too heavy, and not 17 bazillion courses.
(I'm not even sure which cuisine this counts as. Though I suppose it has sort of a mediterranean vibe, with the chickpeas, olive oil and lemon.)
Green beans were high on my list to make something with, mostly because I kept buying them without a purpose but also because I really like them.
And the rest of the toppings evolved while consulting my favorite flavor bible and my food supply.
To break it down – we have fresh green beans, blanched in boiled water (5 minutes).
Then a can of chickpeas, walnuts, cherry tomatoes, feta cheese, fresh parsley, olive oil and lemon.
Besides being pretty and colorful, it was pretty tasty!
Again I'm getting winter/holiday vibes with the red + green.
Can you tell I'm ready for the cooler seasons?
- 1 lb. green beans, ends trimmed
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped walnuts
- 1/4 cup feta cheese
- 2 tablespoons olive oil, for drizzling
- 1 lemon
- sea salt, to taste
- fresh parsley, for garnish
- In a large stove pot, boil water. Add green beans and cook (blanch) for about 3-5 minutes. Beans should still be crisp and the color will be brighter. Immediately rinse with cold water to stop cooking.
- On a serving plate, add green beans. Top with chickpeas, tomatoes, walnuts, ad feta.
- Drizzle olive oil and squeeze lemon juice over the salad. Sprinkle salt as desired. Garnish with fresh parsley.
- Serve immediately!
Salad can be refrigerated for a few days but oil will likely pool at bottom of plate.
Amount Per Serving: Calories: 200Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 6mgSodium: 357mgCarbohydrates: 22gFiber: 7gSugar: 6gProtein: 8g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.