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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Bring a large pot of salted water to a boil. Cook the green beans for 3–5 minutes until tender-crisp. Transfer them to an ice bath or rinse under cold water to stop the cooking, then drain well.
Whisk together the olive oil, apple cider vinegar, Dijon mustard, garlic, oregano, and Celtic sea salt in a small bowl or jar until well combined.
Combine the green beans, chickpeas, tomatoes, feta, Kalamata olives, green onions, red onion, and fresh dill in a large bowl.
Pour the vinaigrette over the salad and toss until everything is evenly coated.
Serve immediately, or refrigerate for 30 minutes to let the flavors come together.
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For a more intense flavor, let the salad marinate in the refrigerator for a few hours before serving.
Can I use canned green beans?
Fresh green beans are recommended for the best texture, but canned can be used in a pinch.
What can I substitute for feta cheese?
You can use goat cheese or a vegan cheese alternative if preferred.
How long will the salad keep?
The salad can be stored in the refrigerator for up to 3 days.
Can I add other vegetables?
Yes, feel free to add vegetables like bell peppers or cucumbers for extra crunch.
Is there a substitute for Kalamata olives?
Black olives or green olives can be used as a substitute.
