Description
A vibrant, healthy salad featuring crisp haricots verts, juicy cherry tomatoes, hearty chickpeas, and a zesty lemon-dill dressing topped with crumbly feta cheese. A refreshing, nutrient-dense Mediterranean-inspired dish.
Ingredients
3/4 pound haricots verts, trimmed
1 pint mixed color cherry tomatoes, halved
2 cups cooked chickpeas, drained and rinsed
4 ounces feta cheese, crumbled
2 tablespoons fresh dill, chopped
2 tablespoons lemon juice
1 tablespoon apple cider vinegar (substituted for red wine vinegar)
1 clove garlic, minced
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper to taste
Pinch of dried oregano
Instructions
Blanch haricots verts in boiling water for 3 minutes, then shock in ice water.
Whisk together lemon juice, apple cider vinegar, garlic, olive oil, dill, oregano, salt, and pepper to create dressing.
Combine blanched beans, tomatoes, and chickpeas in a large bowl.
Toss with dressing until evenly coated.
Fold in crumbled feta and adjust seasoning to taste.
Serve at room temperature or chilled.
Notes
Substitute apple cider vinegar for red wine vinegar to comply with alcohol-free dietary restrictions.
Store salad in an airtight container in the refrigerator for up to 48 hours.
Blanch and dress components separately for a make-ahead variation.
- Prep Time: 15
- Cook Time: 5
- Category: Quick & Easy
- Method: Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 salad
- Calories: 250
- Sugar: 3g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg