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GREEN BEAN, TOMATO, AND CHICKPEA SALAD
from "Everyday Food® 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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INGREDIENTS (CLICK TO BUY)

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


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PREPARATION

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.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Organic Green Beans - $4.99/ea
 12oz
 
  Lemons - $0.89/ea Save! 4 for $3.00
 Farm Fresh, Med
 
  Grape Tomatoes - $1.99/pkg Save! 2 for $3.50
 Farm Fresh, Pint
 
  Red Onion, Large - $1.49/lb
 Lg, Farm Fresh
 
  Goya Chick Peas - $1.29/ea
 15.5oz
 
Greek Feta - $15.49/lb
 
 
  Italian Parsley - $2.49/ea
 Farm Fresh
 
  Morton's Regular Salt - $0.99/ea
 26oz
 
  Gefen Ground Black Pepper - $1.88/ea
 3oz
 
  Bel Aria Extra-Virgin Olive Oil - $11.29/ea
 34oz
 
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