Tomato-Green Bean Salad with Chickpeas, Feta and Dill

cooking.nytimes.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

Kosher salt and black pepper

¾ pound green beans, preferably slender haricots verts, trimmed

2 tablespoons lemon juice, from 1 small lemon

1 tablespoon red wine vinegar

1 garlic clove, minced

3 tablespoons extra-virgin olive oil

1 pint cherry tomatoes, mixed colors, halved

2 cups cooked chickpeas (from 1 cup dried chickpeas or 1 15-ounce can), cooled and drained

4 ounces feta, crumbled (½ cup)

2 to 3 tablespoons roughly chopped dill, for serving

Pinch of dried oregano, for serving

Directions at cooking.nytimes.com

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