Green Bean, Heirloom Cherry Tomato and Chickpea

If you’re from Vancouver, you know just how important savouring the summer can be. We were blessed these last few weeks with some incredible weather. And even though I told you I absolutely love fall, I’m not sure anything can beat in incredibly sunny summer day in September. Here is a fresh, easy and flavourful recipe to help you make the most of the last of this sunshine.

Green Bean, Cherry Tomato and Chickpea Salad 

(adapted from Martha Stewart)

Serves 6


  • Coarse salt and ground pepper
  • 1 pound green beans, trimmed
  • 3 wide strips lemon zest minced plus 3 tablespoons lemon juice (from 1 large lemon)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 pint heirloom cherry tomatos
  • 1/4 small onion of any variety, minced
  • 1 can (15.5 ounces) chickpeas, rinsed and drained
  • 1/2 cup crumbled feta
  • 2/3 cup roughly chopped fresh parsley leaves


Boil beans until cooked how you like them (4-6 minutes recommended) 

Fresh beans from the garden

Drain and rinse under cool water to stop the cooking

In a large bowl, whisk together lemon juice and oil.

Stir in tomatoes, onion, chickpeas, and lemon zest. Add feta and parsley and stir to combine. 

Arrange beans on a platter and top with chickpea/tomatoes.

Try to buy locally and things will taste even better!



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