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Tomato-Green Bean Salad With Chickpeas, Feta and Dill

cooking.nytimes.com
  • 30 minutes
  • Serves 6

INGREDIENTS

1 serving

kosher salt and pepper

3/4 lb

green beans

2 tbsp

lemon juice

1 tbsp

red wine vinegar

1

garlic clove

3 tbsp

olive oil

1 pint

cherry tomatoes

2 cups

chickpeas

1/2 cup

feta

2 tbsp

dill

1 pinch

oregano