Name: Green Bean, Chickpea & Sun-Dried Tomato Salad with Feta & Olives
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (113 g) pkg crumbled feta cheese; 3 (398 ml) cans garbanzo beans (chickpeas); 3 cloves garlic; 1 ½ small pkgs grape tomatoes; 0.681 kg green beans; 1 ½ small bunches Italian (flat-leaf) parsley; 1 ½ cups Kalamata olives, pitted; 1 ½ lemons; 18 sun-dried tomatoes, oil-packed; black pepper; extra virgin olive oil; salt

Green Bean, Chickpea & Sun-Dried Tomato Salad with Feta & OlivesGreen Bean, Chickpea & Sun-Dried Tomato Salad with Feta & Olives — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (113 g) pkg crumbled feta cheese

3 (398 ml) cans garbanzo beans (chickpeas)

3 cloves garlic

1 ½ small pkgs grape tomatoes

0.681 kg green beans

1 ½ small bunches Italian (flat-leaf) parsley

1 ½ cups Kalamata olives, pitted

1 ½ lemons

18 sun-dried tomatoes, oil-packed

black pepper

extra virgin olive oil

salt

Instructions

Preheat the oven to 200°C (400°F) and position rack in the centre. Line a baking sheet with parchment paper.

Rinse the green beans. Trim ends, halve, and transfer to the baking sheet. Drizzle with olive oil and season with salt and pepper; toss to coat.

Place in the oven and roast until lightly charred, 10-15 minutes.

Rinse the chickpeas and set aside to drain.

Peel and mince the garlic. Grate zest from the lemons. In a large bowl, whisk together the minced garlic, lemon zest and juice, olive oil, salt, and pepper.

Wash the tomatoes and parsley. Halve the tomatoes and add to the bowl. Shave the parsley leaves off the stems; discard the stems, chop the leaves, and add to the bowl.

Halve the olives and add to the bowl.

Thinly slice the sun-dried tomatoes and add to the bowl.

Stir in the chickpeas, green beans, and feta. Toss to coat.

To serve, place salad on a plate and enjoy!

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