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    from "Everyday FoodŽ magazine"

    This may become your go-to vegetarian main course for the rest of the summer.

    Prep Time: 10 Minutes
    Total Time: 30 Minutes
    Yield: Serves 4

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    Coarse salt and ground pepper
    1 1/2 pounds green beans, trimmed
    3 wide strips lemon zest, cut into thin matchsticks, plus 3 tablespoons lemon juice (from 1 large lemon)
    2 tablespoons extra-virgin olive oil
    1 pint cherry tomatoes, halved, or 3 medium tomatoes, cut into 1/2-inch wedges
    1/4 small red onion, diced small
    1 can (15.5 ounces) chickpeas, rinsed and drained
    2 1/2 ounces feta, crumbled (1/2 cup)
    2/3 cup roughly chopped fresh parsley leaves

    Print recipe

    1. In a large pot of boiling salted water, cook green beans until crisp-tender, about 4 minutes. Drain and rinse under cool water to stop the cooking. Meanwhile, in a large bowl, whisk together lemon juice and oil. Stir in tomatoes, onion, chickpeas, and lemon zest. Add feta and parsley and stir to combine. Season with salt and pepper. Arrange green beans on a serving platter and top with tomato mixture.

    Product nutrition and information
     Quantity Ingredients Est.Price
      Organic Green Beans - $4.99/ea
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
      Grape Tomatoes - $1.99/pkg
     Farm Fresh, Pint
      Red Onion, Large - $1.49/lb
     Lg, Farm Fresh
      Goya Chick Peas - $1.29/ea
    Greek Feta - $15.49/lb
      Italian Parsley - $1.99/ea
     Farm Fresh
      Morton's Regular Salt - $0.99/ea
      FreshDirect Tellicherry Pepper, Ground - $3.79/ea
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
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