TOMATO-GREEN BEAN SALAD WITH CHICKPEAS, FETA AND DILL

Tomato-Green Bean Salad With Chickpeas, Feta and Dill image

Provided by David Tanis

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt and black pepper
3/4 pound green beans, preferably slender haricots verts, trimmed
2 tablespoons lemon juice, from 1 small lemon
1 tablespoon red wine vinegar
1 garlic clove, minced
3 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, mixed colors, halved
2 cups cooked chickpeas (from 1 cup dried chickpeas or 1 15-ounce can), cooled and drained
4 ounces feta, crumbled (1/2 cup)
2 to 3 tablespoons roughly chopped dill, for serving
Pinch of dried oregano, for serving

Steps:

Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.
Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.
To serve, sprinkle generously with dill and oregano.