Tomato-Green Bean Salad with Chickpeas, Feta and Dill

• servings: 4-6
• total time: 30 minutes

Ingredients

Kosher salt and black pepper

3/4 lb green beans

2 T lemon juice

1 T red wine vinegar

1 garlic clove, minced

3 T evoo

1 pint cherry tomatoes, mixed colors, halved

15 oz can chickpeas

1/2 c crumbled feta

2-3 T roughly chopped dill

Pinch of dried oregano

Directions

Bring water and 1 T salt to boil in med sauce pan.

Boil 2 minutes (until tender-crisp).

Plunge into cold eater, drain and dry.

Dressing: Combine lemon juice, garlic, pinch of salt, vinegar and black pepper. Whisk in evoo.

Combine tomatoes, chickpeas and beans in bowl and season with s&p. Add dressing; toss to coat. Add feta and toss again. Let Mari are 19-15 minutes, tossing occasionally.

To serve, sprinkle generously with dill and oregano.

Notes

NYT David Tanis