This is an ideal summer salad to serve for lunch, full of fresh tomatoes and green beans, creamy feta and hearty chickpeas. Feel free to use whatever tender herbs you have for garnish, either with or in place of the dill.
Serves 4-6
Recipe adapted from cooking.nytimes.com
Ingredients
- Kosher salt and black pepper
- ¾ pound green beans, preferably slender haricots verts, trimmed
- 2 Tablespoons lemon juice
- 1 Tablespoon red wine vinegar
- 1 garlic clove, minced or 1 rehydrated Maranatha Farm Garlic Coin
- 3 Tablespoons extra virgin olive oil
- 1 pint cherry tomatoes, preferably mixed colors, halved
- 2 cups cooked chickpeas (from 1 cup dried chickpeas), drained
- 4 ounces feta, crumbled (½ cup)
- 2-3 Tablespoons roughly chopped fresh dill, for serving
- Pinch of dried oregano, for serving
Method
- Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.
- Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
- Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.
- To serve, sprinkle generously with dill and oregano.