Greek Salad with Feta

• 2 cups chickpeas, drained and rinsed
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1 cup cooked green beans (from about 1.5 cups raw, trimmed)
• 1 cup diced tomato
• 1/4 cup olives, sliced
• 1/3 cup feta, crumbled
• 1 tbsp olive oil
• 1/2 lemon

• 4 cups chickpeas, drained and rinsed
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 2 cup cooked green beans (from about 1.5 cups raw, trimmed)
• 2 cup diced tomato
• 1/2 cup olives, sliced
• 2/3 cup feta, crumbled
• 2 tbsp olive oil
• 1 lemon

• 6 cups chickpeas, drained and rinsed
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 3 cup cooked green beans (from about 1.5 cups raw, trimmed)
• 3 cup diced tomato
• 3/4 cup olives, sliced
• 1 cup feta, crumbled
• 3 tbsp olive oil
• 1 1/2 lemon

• 8 cups chickpeas, drained and rinsed
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 4 cup cooked green beans (from about 1.5 cups raw, trimmed)
• 4 cup diced tomato
• 1 cup olives, sliced
• 1 1/3 cup feta, crumbled
• 4 tbsp olive oil
• 2 lemon

1. Warm the olive oil in a skillet over medium heat, about 1 minute, until it shimmers.

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2. Add the green beans and cook, stirring now and then, 6 to 7 minutes, until bright green and just tender.

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3. Add the spinach and diced tomato and cook, 2 to 3 minutes, until the spinach wilts and the tomato softens.

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4. Warm the chickpeas in the pan, 2 to 3 minutes, until heated through, then take the pan off the heat.

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5. Pile everything into a bowl, add the olives, and toss gently with a squeeze of lemon.
6. Crumble the feta over the top and serve warm.

• Calories871
• Protein42g
• Carbs110g
• Fat33g
• Fiber32g
• Sodium630mg

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