Tomato-Green Bean Salad With Chickpeas, Feta and Dill Recipe (2024)

This looks beautiful and delish! To make it more of an entree salad, I’d include grilled shrimp. Crusty French bread and a glass of crisp, white wine and dinner is served!

So glad to see the suggestion of using a kitchen towel rather than paper towel!

Best salad I've had in ages! 2 small changes. Used veggie grill basket & coated beans with olive oil, kosher salt and fresh ground pepper. Grilled till some char on beans. Grilled extra large shrimp with Za'atar. Cooled beans and shrimp. Cut shrimp in half and beans in thirds. Everything else per recipe. An absolutely incredible meal! Oh, and a little more feta. Never too much feta. Thanks so much Mr. Tanis!

Cook dry chick peas in a crock pot covered with water two inches above beans, on high, for three-four hours. Check five beans for doneness after three hours. Perfect every time. No soaking or burning. One cup dry is a good portion, about equivalent to a can and a half.

This was lovely. I thinly sliced 1 onion, frizzled it in 1/2 cup olive oil, then added chickpeas and garlic. ( thanks Alison R.) Waited till the onion and chickpeas got crispy, then added this oil mixture to step 3, along with dressing, nixing the oil in step 2. WoW WoW

Delicious! This made enough for 3 adults as a main part of the meal, but could serve 4 as a side. I followed the directions exactly, and the only thing I would change in the future would be to cut the green beans so they’re roughly the same size as the tomatoes, for easier “a little bit of everything” bites.

I used basil instead of oregano.

Great summer/tomato season salad. We had it with a good quality tinned tuna and rips of crusty sourdough on top and it was delish.

Used canned chickpeas but broiled in toaster oven with a splash of olive oil first to crisp them a bit.

Also really good using frozen green peas if you don’t have green beans or haricot vert handy when the urge strikes to make this salad. I chopped up a handful of fresh mint leaves instead of the dill,/we added sliced cherry tomatoes, Persian cucumber slices, and torn romaine lettuce to the sandwiches

Good. Holds over well, so make double and use it as a base for your lunches the next couple of days. I put sliced grilled chicken on top. Yum.

I'm a huge David Tanis fan. I have all his cookbooks. His recipes and dinner menus have always been superb. I'm going to make this exactly as presented and enjoy every bite. Off to shop:)

Everyone loved this. I sub’d roasted asparagus for the green beans as that’s what I had and added frozen peas. I also roasted the canned chickpeas that I used. Doubled the quantity and served 6 for lunch with warmed up pita bread and lemon hummus on the side. Wonderful.

I often substitute goat cheese for feta in my salads and I think this onewould be good with the chevre. Planning to make it tomorrow.

What do your picky boys like? Parsley, basil, thyme, or chives come to mind as possible substitutes. Or, just let theirs go naked and add some yummy dill to your plate ;)

So so so tasty! The dill really knocks this salad out of the park. I'll be eating this for the rest of the summer for sure.

Tasty. Didn’t really veer from the recipe except to add a little sliced yellow pepper and carrots and use fresh basil rather than oregano. Served on lettuce to extend the salad theme.

Not bad. Tastes good!

Loved this! I used a bit more lemon juice and salted to taste at the end, and it was fabulous.

Excellent. I also added a diced cucumber and half a diced and blanched onion. Also some parsley. We aways cook dried beans with a little salt water and a garlic glove in the InstaPot. They are sooooo much better than canned beans. We liked the suggestions of topping it with grilled shrimp. We seasoned it with tajin. Served with sourdough toasted on the grill with the shrimp, and served with a Pinot Grigio, it was a great summer meal.

Very good and pretty easy. Made with cooked chickpeas and used dill and basil for herbs.

More garlic, more salt more lemon juice

Needs crunch, so crisp the chickpeas first and add toasted pita chips. I added 1 cup farro so more dressing would be helpful.

This was really good! I added a little sugar to the acidic dressing and added shallots. I used frozen peas, which we liked a lot. The feta cheese was a great addition but we both thought it was also delicious without. I used fresh oregano. Served with grilled shrimp marinated in tomato paste, olive oil, lemon juice, garlic and herbs. Awesome! Will make again!

Such a vibrant and delicious salad! I elevated the chickpeas by heating them in a pan with a little oil, garlic, smoked paprika, salt + pepper before setting them aside to cool. I also sliced half a red onion (added it raw, but could be sautéed).It was the perfect side for my air-fried salmon cakes, because the dill + lemon in both really tied the meal together. It looks best served fresh, but tastes just as delicious after a day or 2 in the fridge. Definitely saving this one!

What on earth is a pint of tomatoes?

This was so delicious! I added some fresh corn as I had some on hand as well as mint and parsley. It was amazing over a baked sweet potato and also great on its own. Good next day too.

The problem I had with this salad was in eating it. The chick peas kept falling off my fork, the green beans were too long,the dressing was bland. I shall not do it again.

In a word..... PERFECT! Such a delicious way to use my garden veggies at the height of the season. It also kept well for lunch the next day.

I would use a full lemon. Otherwise very good.