Adapted from a recipe I clipped somewhere, probably one of the usual suspects (Cooking Light?). We served it alongside sauteed salmon fillets.

GREEN BEAN, CHICKPEA, AND TOMATO SALAD
2 c. green beans, trimmed (frozen is fine)
2 medium tomatoes, chopped coarsely
half a large onion, sliced very thinly
2 oz. crumbled feta cheese
15-oz. can chickpeas, rinsed and drained
2 Tbs. fresh chopped (or 1 tsp. dry) mint
2 to 3 Tbs. red wine vinegar
2 tsp. good olive oil
pinch salt
1/4 tsp. freshly ground black pepper

Cook the beans in boiling water for 3 minutes, then plunge into ice water to chill. Drain.
Combine all the ingredients in a large bowl and toss. Chill until serving. If the salad will be served more than an hour in the future, omit the salt until serving time.