NOTES
- This was actually a really filling dinner and very tasty!
- Cut up the veggies, except for the tomato, ahead of time and make the dressing ahead of time too to save on meal prep time.
- Recipe modified slightly from The Best of America's Test Kitchen
- 1 cucumber, peeled and halved lengthwise, cut into small chunks
- 1 pint grape tomatoes, quartered (or chopped regular-sized tomato)
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 garlic clove, minced
- 1 15-oz can chickpeas, drained and rinsed
- Kalamata olives, halved
- 1/2 small red onion, chopped
- 1/2 c. chopped fresh parsley
- Lettuce - romaine hearts or another crunchy variety works well with this salad
- 4 oz feta cheese, crumbled
- Salt and pepper to taste
1. Whisk the oil, vinegar, and garlic together in a large bowl. Add the cucumber, tomatoes, chickpeas, olives, onion, and parsley. Toss and let stand at room temp to blend the flavors for 5 minutes.
2. Add the lettuce and feta and toss to combine. Season with salt and pepper to taste and serve.
No comments:
Post a Comment