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Roasted Green Bean and Chickpea Salad with Artichokes Recipe

Roasted Green Bean and Chickpea Salad with Artichokes recipe


This is a yummy salad with roasted green beans, chickpeas, artichokes, and feta cheese. It has a lemony dressing and is topped with crunchy almonds. It's a fresh and tasty meal for lunch or dinner.


200 g feta cheese, crumbled
1 x (425 g) can chickpeas, drained and rinsed
1 clove garlic, minced
250 g cherry tomatoes, halved
450 g green beans, trimmed and halved
1 small bunch fresh basil, chopped
100 g Kalamata olives, pitted and halved
1 lemon, zested and juiced
6 artichoke hearts, quartered
30 g sliced almonds
1/4 teaspoon black pepper
3 tablespoons extra virgin olive oil
1/2 teaspoon salt


Preheat the oven to 200°C (400°F) and position the rack in the center. Line a baking sheet with parchment paper.
Place the trimmed and halved green beans on the baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with 1/4 teaspoon of salt and a pinch of black pepper; toss to coat.
Roast the green beans in the oven until lightly charred, about 15 minutes.
While the green beans are roasting, in a large bowl, whisk together the minced garlic, lemon zest, lemon juice, remaining 2 tablespoons of olive oil, remaining 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper to create the dressing.
Add the halved cherry tomatoes, chopped basil, halved olives, quartered artichoke hearts, and drained chickpeas to the bowl with the dressing. Toss to combine.
Once the green beans are roasted, let them cool for a few minutes, then add them to the salad. Add the crumbled feta cheese and toss gently to mix.
Sprinkle the sliced almonds on top of the salad just before serving.
To serve, divide the salad among plates and enjoy!

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