Green Bean, Chickpea, and Tomato Salad Recipe

Great summer salad--use the freshest ingredients you can find. The salad holds well and can be tossed a few hours in advance--but leave out the salt until close to serving time, since it will cause the tomatoes to release their juice. Blanch the green beans up to a day ahead, and keep refrigerated.


  • 2 cups green beans, trimmed (8 ounces)
  • 4 cups coarsely chopped tomato (about 2 1/2 pounds)
  • 1 cup thinly sliced red onion
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons extravirgin olive oil
  • 1/4 teaspoon black pepper
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained


Place the beans in a large saucepan of boiling water, and cook 3 minutes. Drain and plunge beans into ice water. Drain. Combine beans, tomato, and remaining ingredients in a large bowl; toss well to combine.