Tomato-Green Bean Salad With Chickpeas, Feta and Dill

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(1,882)
Comments
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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
Nutritional analysis per serving (6 servings)

214 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 8 grams protein; 460 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    To serve, sprinkle generously with dill and oregano.

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Ratings

5 out of 5
1,882 user ratings
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Comments

RiverGirl

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!

Luther

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!

mj

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

Net

I followed the recipe exactly (including the use of dried chickpeas rather than canned) and it was really delicious. My only complaint is that leaving the green beans long made it difficult to get all the flavors into a single bite. But at the same time leaving them long made for a really beautiful plating. I can see this being a great template recipe: chickpeas or white beans, assorted veggies, dressing, crumbled cheese, herbs.

Avery

My wife doesn't like dill (don't ask why. I don't get it either), so I substituted fresh parsley and cilantro. And as others suggested, I added some sautéed shrimp. With those changes it was delicious, and I'll make it again.

Carol S.

Had this with Pierre Franey's swordfish. And a glass of gruner veltliner. Oh a perfect dinner!

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