Zest and Juice Lemon: Use a vegetable peeler to remove wide strips of lemon zest, avoiding the white pith. Cut the lemon in half and squeeze the juice into a bowl, discarding seeds. Set juice aside.

Infuse Oil: In a medium saucepan, heat lemon zest, garlic, red pepper flakes, and oil over medium-low heat. Stir to break apart the garlic, reducing heat if necessary, and cook for 10–12 minutes until fragrant.

Combine Ingredients: Remove from heat, then add beans, reserved lemon juice, and salt to the saucepan. Season with black pepper and toss to combine. Let sit for at least 15 minutes.

Toast Pistachios: In a small skillet, toast pistachios over medium heat, tossing occasionally, until golden brown (about 5–8 minutes). Transfer to a cutting board and coarsely chop.

Prepare Salad Base: In a large bowl, combine radicchio, brussels sprouts, and ¼ cup of dill.

Add Feta and Beans: Crumble feta into large pieces over the salad base. Using a slotted spoon, add the bean mixture (garlic and lemon zest included) to the salad.

Drizzle and Toss: Drizzle the infused oil over the salad and toss to coat all ingredients.

Serve: Transfer the salad to a platter and top with chopped pistachios and the remaining dill. Enjoy!