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

[Sincerely-Food-Chef]

Ingredients

• 1 (4 oz) pkg crumbled feta cheese
• 2 (15 oz) cans garbanzo beans (chickpeas)
• 2 cloves garlic
• 1 pint grape tomatoes
• 1 lb green beans
• 1 small bunch Italian (flat-leaf) parsley
• 1 cup Kalamata olives, pitted
• 1 lemon
• 12 sun-dried tomatoes, oil-packed
• black pepper
• extra virgin olive oil
• salt

Instructions

1. Preheat the oven to 400°F and position rack in the centre. Line a baking sheet with parchment paper.
2. Rinse the green beans. Trim ends, halve, and transfer to the baking sheet. Drizzle with olive oil and season with salt and pepper; toss to coat.
   • 1 lb green beans
   • 2 tbsp extra virgin olive oil
   • ½ tsp salt
   • ½ tsp black pepper
3. Place in the oven and roast until lightly charred, 10-15 minutes.
4. Rinse the chickpeas and set aside to drain.
   • 2 (15 oz) cans garbanzo beans (chickpeas)
5. Peel and mince the garlic. Grate zest from the lemon. In a large bowl, whisk together the minced garlic, lemon zest and juice, olive oil, salt, and pepper.
   • 2 cloves garlic
   • zest and juice of 1 lemon
   • 2 tbsp extra virgin olive oil
   • ½ tsp salt
   • ½ tsp black pepper
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.
   • 1 pint grape tomatoes
   • 1 small bunch Italian (flat-leaf) parsley
7. Halve the olives and add to the bowl.
   • 1 cup Kalamata olives, pitted
8. Thinly slice the sun-dried tomatoes and add to the bowl.
   • 12 sun-dried tomatoes, oil-packed
9. Stir in the chickpeas, green beans, and feta. Toss to coat.
   • 1 (4 oz) pkg crumbled feta cheese
10. To serve, place salad on a plate and enjoy!