Bean, chickpea & feta salad

Bean, chickpea & feta salad

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(24 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
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  • 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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28th Jul, 2010
WOW! This is delicious - simple to make, and the roasted peppers and sun dried tomato combo, provides a real depth of flavour. I'm sure this is going to be a new picnic/BBQ salad favourite!


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