Tomato-Green Bean Salad With Chickpeas, Feta and Dill

Name: Tomato-Green Bean Salad With Chickpeas, Feta and Dill
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: Kosher salt and black pepper; 3/4 pound green beans, preferably slender haricots verts, trimmed; 2 tablespoons lemon juice, from 1 small lemon; 1 tablespoon red wine vinegar; 1 garlic clove, minced; 3 tablespoons extra-virgin olive oil; 1 pint cherry tomatoes, mixed colors, halved; 2 cups cooked chickpeas (from 1 cup dried chickpeas or 1 15-ounce can), cooled and drained; 4 ounces feta, crumbled (1/2 cup); 2 to 3 tablespoons roughly chopped dill, for serving; Pinch of dried oregano, for serving

By David Tanis

Published July 7, 2021

Tomato-Green Bean Salad With Chickpeas, Feta and Dill — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 30 minutes
Rating: 5(1,648)
Comments: Read comments

This is a perfect salad for summer, when the market is chockablock with great produce. Use whatever tomatoes are sweetest, and feel free to add yellow wax beans or romano beans in addition to green beans. If your market has fresh shelling beans, use those instead of chickpeas. Plan ahead to soak dried chickpeas overnight. With a soak, they only take an hour to cook, and taste better than canned ones.

Featured in: A July Menu to Celebrate Summer’s Bounty

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Ingredients

Yield:4 to 6 servings

Kosher salt and black pepper
¾pound green beans, preferably slender haricots verts, trimmed
2tablespoons lemon juice, from 1 small lemon
1tablespoon red wine vinegar
1garlic clove, minced
3tablespoons extra-virgin olive oil
1pint cherry tomatoes, mixed colors, halved
2cups cooked chickpeas (from 1 cup dried chickpeas or 1 15-ounce can), cooled and drained
4ounces feta, crumbled (½ cup)
2 to 3tablespoons roughly chopped dill, for serving
Pinch of dried oregano, for serving

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
To serve, sprinkle generously with dill and oregano.

Ratings

5 out of 5

1,648 user ratings

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Comments

RiverGirl3 years ago

This looks beautiful and delish! To make it more of an entree salad, I’d include grilled shrimp. Crusty French bread and a glass of crisp, white wine and dinner is served!

mj3 years ago

So glad to see the suggestion of using a kitchen towel rather than paper towel!

Luther3 years ago

Best salad I've had in ages! 2 small changes. Used veggie grill basket & coated beans with olive oil, kosher salt and fresh ground pepper. Grilled till some char on beans. Grilled extra large shrimp with Za'atar. Cooled beans and shrimp. Cut shrimp in half and beans in thirds. Everything else per recipe. An absolutely incredible meal! Oh, and a little more feta. Never too much feta. Thanks so much Mr. Tanis!

Barb8 months ago

I've added this to my for guests list. It's a beautiful salad.

sasha8 months ago

delicious! a real crowd pleaser!

Ann10 months ago

So so so tasty! The dill really knocks this salad out of the park. I'll be eating this for the rest of the summer for sure.

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