Bean, Feta, and Chickpea Salad

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Bean, Feta, and Chickpea Salad

Bean, Feta, and Chickpea Salad

Ingredients
Method

Ingredients

Method

400g green beans, trimmed and halved
3 tbsp olive oil
2 x 400g cans of chickpeas, drained
1 chopped garlic clove
7 sundried tomatoes, drained and chopped
2 whole roasted capsicum peppers from a jar
1 tbsp sherry vinegar
200g feta cheese, crumbled

Heat your oven to 200C. Spread the green beans on a roasting tray, drizzle with 1 tbsp of the olive oil, and roast in the oven for 10 minutes to lightly char. Toss into a bowl with the chickpeas.
Make the dressing by mixing the peppers, the sundried tomatoes, the rest of the olive oil, the vinegar, and the garlic in a food processor. Season well, then stir into the beans and chickpeas, before mixing in the crumbled feta. Delicious!

10 mins

4 serving

This recipe pairs perfectly with the Scali 'Sirkel' Shiraz/Viognier 2017 from Paarl, South Africa.

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