INGREDIENTS
- 1 pound green beans, preferably slender haricot verts, trimmed
- 2 tablespoons lemon juice, from 1 small lemon
- 1 tablespoon red wine vinegar
- 3 garlic cloves, minced
- 3 tablespoons extra-virgin olive oil
- 1-pint cherry tomatoes, mixed colors, halved
- 2 cups chickpeas, cooked and drained
- 4 ounces feta, crumbled
- 2-3 tablespoons fresh dill, chopped
- Pinch of dried oregano, for serving
INSTRUCTIONS
- 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.