Bean, chickpea & feta salad

Bean, chickpea & feta salad

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(28 ratings)

Prep: 5 mins Cook: 10 mins


Serves 4
This satisfying veggie supper is full of summer flavours, and it's on the table in 15 minutes

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal404
  • fat25g
  • saturates8g
  • carbs28g
  • sugars6g
  • fibre10g
  • protein20g
  • salt2.92g


  • 400g green beans, trimmed and halved
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 x 400g can chickpeas, rinsed and drained
  • 1 garlic clove, roughly chopped
  • 7 sundried tomatoes in oil, drained
  • 2 whole roasted red peppers from a jar
  • 1 tbsp sherry vinegar
  • 200g pack feta cheese, broken into chunks


  1. Heat oven to 200C/180C fan/gas 6. Spread the beans onto a baking tray, season and drizzle over 1 tbsp oil. Roast for 10 mins until lightly charred. Tip into a bowl with the chickpeas.

  2. In a food processor, make a dressing by whizzing together the garlic, sundried tomatoes, peppers, vinegar and the remaining oil. Season, stir into the beans with the feta and serve.

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Comments, questions and tips

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TeamCream's picture
30th Jun, 2020
I'm loving these salads for using up a little bit of this and a little bit of that that you will already have in your kitchen cupboards. There's a lot of green beans in the shops at the moment and tins of beans and pulses aplenty. This is super tasty and reminds me of something you might buy in a Turkish take away. I added a fresh red chilli to the green beans, removing half the seeds, before baking. Once cooked, I added the chilli to the dressing ingredients before whizzing up. This means that you could leave out the seasoning, if you like. I also used red wine vinegar as that's what I had in. Served with roasted chicken left over from the day before.
Judy Davies's picture
Judy Davies
4th Aug, 2019
This is a delicious recipe! Made it for friends who came for dinner and went down a treat with them taking any leftovers home too! The only changes I made was I roasted chickpeas with greenbeans and drizzled honey over them before roasting for approx 15 mins. and I used white rice vinegar as had no sherry vinegar.This is going to be a regular dish in our house now!
27th Jul, 2018
I made this last night, roasting the chick peas along with the green beans, but I was not overly enamoured with it, very strong raw garlic flavours, it was lacking "something" but I don't know what. This is something I would try again and see if I can tweek it at all.
22nd Jun, 2018
This is really tasty, will certainly do it again.
2nd Sep, 2016
Amazing flavours and so quick and easy to make. We made this as a side to accompany a BBQ and all our friends loved it! Will definitely dish this one up again.
21st Jul, 2016
Tried this tonight and it is really delicious. Lovely meal.
6th Jul, 2014
This recipe is so good! Our small oven unfortunately does not have enough space for all the beans, so we grilled half of them on a griddle. The dressing is very rich in flavour and the only tweak I would make is to add a piece of chilli to it, as the spicy kick would work really well. I might also alter the balance between chickpeas and beans more in favour of the beans. But even without these modifications, this is a very, very good dish. And a breeze to make as well!
3rd Jul, 2013
Fantastic salad, have made it many times, especially when friends over for a BBQ, it's always the one everyone comments on. Also great the next day if by chance there are leftovers!!
30th Dec, 2012
I was really pleasantly surprised with this salad. Loved the beans roasted - never cooked them like this before and the dressing had so much flavour. I didn't have any sherry vinegar so used red wine vinegar. Will definately be making this again.
16th Sep, 2012
Absolutely fantastic, makes a great lunch!


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