Tomato-Green Bean Salad With Chickpeas, Feta and Dill

This is a perfect salad for summer, when the market is chockablock with great produce. Use whatever tomatoes are sweetest, and feel free to add yellow wax beans or romano beans in addition to green beans. If your market has fresh shelling beans, use those instead of chickpeas. Plan ahead to soak dried chickpeas overnight. With a soak, they only take an hour to cook, and taste better than canned ones.

Ingredients

• 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 (1/2 cup)

• 2 to 3

  tablespoons roughly chopped dill, for serving

• Pinch of dried oregano, for serving

Preparation

1. Bring a medium saucepan of water to boil over high heat. Add 1 teaspoon salt, then the green beans. Cook until beans are tender-crisp, about 2 minutes. Transfer beans to a large bowl of cold water. Drain in a colander and blot green beans dry with a kitchen towel.
2. Make the dressing: In a small bowl, put lemon juice, vinegar, garlic, a pinch of salt and some black pepper to taste. Whisk in olive oil.
3. Make the salad: Add cherry tomatoes, green beans and chickpeas to a large salad bowl, and season with salt and pepper. Add dressing and toss to coat. Add feta and toss once more. Let marinate for 10 to 15 minutes, tossing occasionally.
4. To serve, sprinkle generously with dill and oregano.