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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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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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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
  Lemons - $0.79/ea Save! 4 for $3.00
  Grape Tomatoes - $2.49/ea Save! 2 for $4.00
  Red Onion, Large - $1.29/lb
  Goya Chick Peas - $1.29/ea
Greek Feta - $15.49/lb
  Italian Parsley - $1.99/ea
  Morton's Regular Salt - $1.19/ea
  Gefen Ground Black Pepper - $2.69/ea
  Bel Aria Extra-Virgin Olive Oil - $11.29/ea
 34fl oz
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