A meatless main dish for vegetarians or a side dish for omnivores, this warm chickpea and green beans salad is garnished with feta, toasted cashew nuts and basil chiffonade.

Warm Chickpea and Green Beans Salad

Course Appetizer, Salad, Side Dish
Cuisine International
Keyword Meatless
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1
Author Connie Veneracion


  • 1 tablespoon olive oil
  • 1/2 cup canned chickpeas rinsed and well drained
  • 6 green beans stringed and cut into 1/2-inch lengths
  • 1 bell pepper diced
  • 2 tomatoes diced
  • 1/3 to 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • crumbled feta as much as you like
  • 2 tablespoons chopped cashew nuts toasted in an oil-free pan
  • 1/2 lemon
  • 1 to 2 tablespoons extra virgin olive oil
  • basil chiffonade


  • Heat the olive oil in a small frying pan.
  • Cook the chickpeas in the hot oil until the surface is starting to brown.
  • Add the green beans. Cook, stirring often, for a minute.
  • Add the bell pepper and cook, stirring, for half a minute.
  • Stir in the tomatoes. Season with salt and pepper. Tip: if using a lot of feta, use salt sparingly. Stir once more and cook for another half a minute.
  • Tilt the contents of the frying pan into a salad bowl.
  • Spread the crumbled feta over the vegetables or crumble a piece of feta directly over them.
  • Sprinkle in the toasted cashew nuts.
  • Squeeze the lemon directly over everything making sure that no seeds fall into the bowl.
  • Drizzle extra virgin olive oil over the salad.
  • Garnish with basil chiffonade.
  • Serve the warm chickpea and green beans salad immediately.