Green Bean, Tomato and Chickpea Salad

Serves 4

Kosher salt and black pepper

1 ½ pound fresh green beans, trimmed

3 wide strips lemon zest, cut into matchsticks

3 tbsp. lemon juice

2 tbsp. extra virgin olive oil

2 cups cherry tomatoes, halved or 3 medium tomatoes cut into ½ inch wedges

¼ small red onion, diced

1 14 ounce can chickpeas, drained and rinsed

½ cup feta cheese

2/3 cup roughly chopped fresh Italian parsley leaves

  1. Place beans in a pot with water to cover, add salt. Bring to a boil and cook for 7  minutes. Drain and quench with cold water. Set aside.
  2. Meanwhile, in a large bowl, whisk together lemon juice and oil.
  3. Add tomatoes, chickpeas, onion and lemon zest.
  4. Add feta and parsley and stir to combine.
  5. Season with salt and pepper.
  6. Arrange beans on a serving platter and top with tomato mixture.

Serve with: (Optional) Sliced leftover chicken breast.

Source: “Everyday Food”

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