Description
A refreshing and nutritious chickpea and green bean salad with a zesty lemon olive oil dressing, perfect as a light meal or side dish.
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 pound green beans, trimmed
- 1/2 cup red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon water
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Green Beans: Bring a pot of salted water to a boil. Add the green beans and cook for 3-5 minutes, or until crisp-tender. Drain and plunge into ice water to stop cooking. Drain again and pat dry.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, water, minced garlic, dried oregano, salt, and pepper. Adjust seasonings as needed.
- Assemble the Salad: In a large bowl, combine drained chickpeas, blanched green beans, sliced red onion, and chopped parsley.
- Dress the Salad: Pour the dressing over the salad and toss gently.
- Add Feta (Optional): Sprinkle crumbled feta cheese over the salad if desired.
- Serve: Serve immediately or chill in the refrigerator. Flavors will meld as it sits.
Notes
Make the salad in advance for better flavor. Add feta just before serving to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean