Description
A zesty, protein-packed salad featuring crisp green beans, Greek vinaigrette, Feta, cherry tomatoes, chickpeas, and Kalamata olives. Ready in 20 minutes for summer cookouts or quick dinners.
Ingredients
1.5 lb fresh green beans
1 pint cherry tomatoes
1 can (15 oz) chickpeas, drained and rinsed
1 cup crumbled Feta cheese
1/2 cup Kalamata olives
3 tbsp olive oil
2 tbsp red wine vinegar
1 lemon, juiced
1 tsp Dijon mustard
1 tsp dried oregano
1 clove garlic, minced
Salt to taste
Fresh parsley, chopped (optional)
Instructions
Trim and snap green beans; blanch in boiling water for 2-3 minutes until crisp-tender. Cool in ice water and pat dry.
Halve cherry tomatoes to prevent sogginess.
In a large bowl, combine green beans, tomatoes, chickpeas, olives, and Feta.
In a small bowl, whisk together olive oil, vinegar, lemon juice, Dijon mustard, oregano, garlic, and salt.
Drizzle dressing over the salad and toss gently. Garnish with parsley if using.
Notes
Avoid overcooking green beans for maximum crispness.
Use canned chickpeas for convenience; ensure drained and rinsed.
Adjust Feta and olive quantities based on preference.
Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Boiling/Combining
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 35mg