Garbanzo and Feta Salad
Servings
4Serving size
about 1 1/2 cups saladThis recipe can easily be multiplied, makes great leftovers, and keeps well in the refrigerator for 3-4 days.
Ingredients
| 1 cucumber Cucumber (seeded but not peeled) (cut into 1/2 inch dice) |
| 2 15 ounce can Canned no salt added chickpeas (drained and rinsed) |
| 1/2 Large Red bell peppers (diced) |
| 8 Large Shallots, raw (minced) |
| 2 Tbsp., drained Capers |
| 2 Tbsp Caper liquid |
| 2 ounce Feta cheese (crumbled) |
| 2 Tbsp. Fresh oregano (minced) |
| 1/2 tsp. Dried marjoram |
| 1 tsp. Lemon zest (minced) |
| 2 Tbsp. Olive oil |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Fold together until well mixed.
Chill before serving.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Because they pack so many great nutrients with great quality protein and carbohydrates, fiber, vitamins and minerals legumes make a fantastic base for salads. Add great quality veggies, a bit of cheese and olive oil and you have a perfect combination that can almost make a complete meal.
In this recipe the rich, salty and umami feta combines with the olive oil to create a rich and savory dressing. This is about as great a side dish as you can get. It goes fantastic with grilled fish or chicken. You can serve it cold and topped with a grilled piece of salmon (chilled or hot), for example. It is even good gently warmed in the microwave (about 60 seconds or so) alongside sauteed shrimp or chicken thighs.