Bean, Feta, and Chickpea Salad
Bean, Feta, and Chickpea Salad



  • 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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