By Angela McGowan
The other night, I was in the mood for a really light dinner. It’s already really warm here in central Florida, so I have been already making all my Spring and Summer recipes like this one. I also added fresh tomatoes, cucumbers, parsley and lemon juice to this salad.
Yield: Serves 4
Feta and Chick Pea Salad
Ingredients:
- 2 cans chick peas, or garbanzo beans, rinsed and drained
- 2 roma tomatoes, chopped
- 1 cucumber, chopped
- 1/2 red onion, chopped
- 2 tablespoons freshly chopped flat leaf Italian parsley
- the juice of 1 lemon
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 6 oz crumbled feta cheese
- salt and pepper to taste
Directions:
Add all ingredients to a large bowl. Toss well. Serve alone, or with garlic bread.
0 Comments:
Post a Comment