Salads · 30 min
Green Bean, Chickpea & Sun-Dried Tomato Salad with Feta & Olives
- 30 min
- 2–6 servings
- 547 kcal / serving
A bright, tangy bean salad with chickpeas, feta, olives, sun-dried tomatoes, and fresh parsley. The mix stays crisp and creamy at once, making it a straightforward weeknight option.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (4 oz) pkgcrumbled feta cheese
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 1 clovegarlic
- ½ pintgrape tomatoes
- ½ lbgreen beans
- ½ small bunchItalian (flat-leaf) parsley
- ½ cupKalamata olives, pitted
- ½lemon
- 6sun-dried tomatoes, oil-packed
- lemons
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
baking sheet pan · can opener · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · oven mitts · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1 clovegarlic
- ½ pintgrape tomatoes
- ½ lbgreen beans
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- lemons
Dairy, eggs & chilled
- ½ (4 oz) pkgcrumbled feta cheese
Pantry & dry goods
- 1 (15 oz) cangarbanzo beans (chickpeas)
Sauces, oils & condiments
- ½ cupKalamata olives, pitted
- 6sun-dried tomatoes, oil-packed
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| crumbled feta cheese | ½ (4 oz) pkg | 1 (4 oz) pkg | 1 ½ (4 oz) pkgs |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| green beans | ½ lb | 1 lb | 1 ½ lb |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| Kalamata olives, pitted | ½ cup | 1 cup | 1 ½ cups |
| lemon | ½ | 1 | 1 ½ |
| sun-dried tomatoes, oil-packed | 6 | 12 | 18 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Roast the halved green beans on a parchment-lined sheet with a light coating of olive oil, salt, and pepper until they’re just tender and slightly charred, about 10–15 minutes.
- Drain the chickpeas and set them aside.
- In a large bowl, mash together the garlic (minced) with lemon zest and juice, then whisk in olive oil, salt, and pepper to form a bright dressing.
- Add halved grape tomatoes and chopped parsley to the bowl; toss to coat with the dressing.
- Stir in the olives (halved) and thinly sliced sun-dried tomatoes, letting their oils mingle with the mixture.
- Fold in the chickpeas and roasted green beans, then crumble in the feta, combining everything until evenly distributed.
- Season to taste and plate the salad for serving, finishing with a light drizzle of olive oil if desired.
Two tips
- Prep the dressing and chop components up to a day ahead; store separately and combine just before serving.
- Swap feta for a softer cheese or serve over a bed of mixed greens for a different texture.
Nutrition per serving
- Calories
- 547 kcal
- Protein
- 17 g
- Carbs
- 48 g
- Fat
- 35 g
- Fiber
- 13 g
- Sodium
- 1150 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.