Sauteed chickpeas, green beans and tomatoes with crumbled feta
Got a can of chickpeas? Turn it into a filling dish by combining it with fresh vegetables, nuts and cheese. A complete meatless meal in a bowl.
Ingredients
- 1 tablespoon olive oil
- ½ 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
- ⅓ to ½ teaspoon salt
- ⅛ teaspoon black pepper
- crumbled feta as much as you like
- 2 tablespoons chopped cashew nuts toasted in an oil-free pan
- ½ lemon
- 1 to 2 tablespoons extra virgin olive oil
- 3 to 4 sweet basil leaves thinly sliced
Instructions
- 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.
- Sprinkle in the toasted cashew nuts.
- Squeeze the lemon directly over everything making sure that no seeds fall into the bowl.
- Drizzle in extra virgin olive oil.
- Garnish with basil.
- Serve immediately.