Greek-inspired chickpea salad (4+ servings)

On the past couple Sundays, I've made up a big batch of something that can be stored in the fridge and warmed up for last-minute lunches during the week. One week it was a green bean and pasta salad, another week I made Mexican quinoa salad, and this week, I came up with a lower-carb version of this pasta salad. Filled with lemony brightness and hearty chickpeas, it's satisfying, healthy, and adaptable. It's another great dish to make this time of year, since the weather is warm but not much is growing just yet; in a few months, I'll be able to make it again with local produce! 

You will need:

  • 2 Tbsp extra-virgin olive oil, divided
  • 1 15-oz can chickpeas, drained and rinsed
  • 2 cloves garlic, pressed or minced
  • 2 cups cut green beans (thawed if frozen)
  • 2-3 cups halved cherry tomatoes or chopped plum tomatoes
  • 1/4 cup fresh mint leaves, roughly chopped
  • 1/2 tsp dried oregano
  • zest of half a lemon (or more, if you like it really lemony!)
  • 1/2 cup crumbled feta cheese
  • salt and pepper

Steps:

  1. Heat 1 Tbsp of the oil in a rimmed skillet over medium heat. Once warm, add the chickpeas and cook, shaking the pan frequently, until chickpeas start to brown. (Shaking the pan keeps the chickpeas from becoming overly comfortable in their new home and celebrating by jumping up in the air and splattering oil all over the stovetop you just cleaned an hour earlier. ...Cocky little garbanzo bastards.)
  2. Add the garlic to the pan; cook and shake the pan for another minute. Transfer chickpeas and garlic to a large serving bowl.
  3. Add the remaining oil to the pan over medium heat. Add the green beans and cook for 3-4 minutes, shaking the pan occasionally, until the beans are just tender. Transfer them to the serving bowl.
  4. Add the tomatoes, mint leaves, oregano, lemon zest, and feta to the serving bowl. Toss gently to combine. Season to taste with salt and pepper. Serve warm or chilled.

In hotter months (and they'll be here before we know it), this could easily be made with un-toasted chickpeas and raw green beans for a speedy meal that requires no heat from the stove!