1. In a large pot of boiling salted water, cook green beans until crisp-tender, about 4 minutes. Drain and rinse under cool water to stop the cooking. Meanwhile, 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. Season with salt and pepper. Arrange green beans on a serving platter and top with tomato mixture.
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|Serving Size: 1 Serving (385g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 112 (21%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 15.8mg||5 %|
|Sodium 279.8mg||10 %|
|Potassium 1539.7mg||41 %|
|Total Carbohydrate 83.7g||25 %|
|Dietary Fiber 26.4g||106 %|
|Sugars, other 57.3g|
|Protein 27.7g||40 %|
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Calories per serving: 533
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