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Green Bean, Chickpea & Sun-Dried Tomato Salad with Feta & Olives.

  • 1 (4 oz) pkg
    crumbled feta cheese
  • 2 (15 oz) cans
    garbanzo beans (chickpeas)
  • 2 cloves
    garlic
  • 1 pint
    grape tomatoes
  • 1 lb
    green beans
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 1 cup
    Kalamata olives, pitted
  • 1
    lemon
  • 12
    sun-dried tomatoes, oil-packed
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Preheat the oven to 400°F and position rack in the centre. Line a baking sheet with parchment paper.
  • 2
    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.
    1 lb green beans
    2 tbsp extra virgin olive oil
    ½ tsp salt
    ½ tsp black pepper
    
  • 3
    Place in the oven and roast until lightly charred, 10-15 minutes.
  • 4
    Rinse the chickpeas and set aside to drain.
    2 (15 oz) cans garbanzo beans (chickpeas)
    
  • 5
    Peel and mince the garlic. Grate zest from the lemon. In a large bowl, whisk together the minced garlic, lemon zest and juice, olive oil, salt, and pepper.
    2 cloves garlic
    zest and juice of 1 lemon
    2 tbsp extra virgin olive oil
    ½ tsp salt
    ½ tsp black pepper
  • 6
    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.
    1 pint grape tomatoes
    1 small bunch Italian (flat-leaf) parsley
  • 7
    Halve the olives and add to the bowl.
    1 cup Kalamata olives, pitted
    
  • 8
    Thinly slice the sun-dried tomatoes and add to the bowl.
    12 sun-dried tomatoes, oil-packed
  • 9
    Stir in the chickpeas, green beans, and feta. Toss to coat.
    1 (4 oz) pkg crumbled feta cheese
    
  • 10
    To serve, place salad on a plate and enjoy!