Green Bean, Garbanzo and Tomato Salad
Multi-Seed Rice Crackers
Ingredients
- 2 lb green beans, trimmed and cut into bite-size pieces
- 6 Tbsp rice vinegar
- ¼ cup extra virgin olive oil
- 1 Tbsp honey
- ½ tsp salt
- ½ tsp pepper
- 2 (15-oz) cans chickpeas, rinsed and drained
- 1 (6-oz) pkg crumbled feta cheese
- 6 tomatoes, cut into wedges
- 1 onion, thinly sliced
- ¼ cup chopped fresh dill
Instructions
- Bring a large pot of salted water to a boil over medium-high heat; add green beans.
- When water returns to a full boil, drain beans, and plunge into an ice water bath to stop the cooking process.
- Meanwhile, whisk together vinegar, oil, honey, salt and pepper in a large bowl.
- Drain green beans; add to vinegar mixture.
- Gently stir in garbanzo beans, cheese, tomatoes, onion and dill.
- Season with salt and pepper to taste.
- Serve immediately, or cover and refrigerate up to 3 days, stirring occasionally.
Side Dish Ingredients
- 1 (5.5-oz) pkg multi-seed rice crackers
Side Dish Instructions
- Serve crackers with salad.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
