¾ lb green beans, trimmed and cut into bite-size pieces
2 Tbsp natural rice vinegar
1½ Tbsp olive oil
1 tsp agave nectar
⅛ tsp salt
⅛ tsp pepper
1 cup drained canned chickpeas, rinsed
2 tomatoes, cut into wedges
¼ cup thinly sliced onion
1 Tbsp chopped fresh dill
¼ cup crumbled feta cheese
Instructions
Bring a large pot of salted water to a boil over medium-high heat; add green beans. Return to a boil, and cook 3 minutes. Remove from heat, drain beans, and plunge into an ice water bath to stop cooking process.
Meanwhile, whisk together vinegar, oil, agave, salt, and pepper in a large bowl.
Drain green beans; add to vinegar mixture. Gently stir in chickpeas, tomatoes, onion, and dill. Sprinkle with cheese. Season with salt and pepper, if desired.
Side Dish Ingredients
1 (4-oz) pkg brown rice and multi-seed rice crackers
Side Dish Instructions
Serve crackers alongside salad.
Nutritional Information
Main
Side
Total
Servings
3
2
Fat (g)
16
7
23
Sat. Fat (g)
4
0
4
Protein (g)
12
6
18
Carb (g)
42
42
84
Fiber (g)
10
4
14
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