Green Bean, Chickpea & Sun-Dried Tomato Salad with Feta & Olives

A bright Mediterranean-style salad with roasted green beans, chickpeas, grape tomatoes, parsley, Kalamata olives, and sun-dried tomatoes tossed in a lemon-garlic dressing with feta.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C (400°F) and position rack in the centre. Line a baking sheet with parchment paper.

Step 2

Rinse the green beans. Trim ends, halve, and transfer to the baking sheet. Drizzle with 1 tbsp olive oil and season with 1/4 tsp salt and 1/4 tsp pepper; toss to coat.

Step 3

Place in the oven and roast until lightly charred, 10–15 minutes.

Step 4

Rinse the chickpeas and set aside to drain.

Step 5

Peel and mince the garlic. Grate zest from the lemon. In a large bowl, whisk together the minced garlic, lemon zest and juice, 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper.

Step 6

Wash the tomatoes and parsley. Halve the tomatoes and add to the bowl. Shave the parsley leaves off the stems; discard the stems, chop the leaves, and add to the bowl.

Step 7

Halve the olives and add to the bowl.

Step 8

Thinly slice the sun-dried tomatoes and add to the bowl.

Step 9

Stir in the chickpeas, green beans, and feta. Toss to coat.

Step 10

To serve, place salad on a plate and enjoy!