Chick Pea and Feta Cheese Salad
- Number of Servings: 6
Ingredients
Cucumber (with peel), 0.50 cucumber (8-1/4") Red Onions, raw, 0.5 small Red Ripe Tomatoes, 2 large whole (3" dia) Chickpeas (garbanzo beans), 539 g Extra Light Olive Oil, 3 tbsp Sheep's Milk Feta Cheese, 175 gram(s) Fresh Mint, 30 gram(s) Dried oregano and about a teaspoonful of lemon juice.
In a large bowl, combine the olive oil, oregano and the lemon juice, set aside.
Chop the cucumber, tomatoes, and mint. The vegetables should be chunky while the mint needs to be rather fine to be able to blend through the salad. Add these to the bowl.
Chop the onion fairly finely and add it with the cucumber mixture.
Crumble the feta cheese into the bowl. Wash and drain the chick peas then add them, too.
Stir everything together, spoon into serving dishes or storage containers and enjoy.
Not freezable, but will keep for about a week (5 days) in the fridge.
Enjoy.
Number of Servings: 6
Recipe submitted by SparkPeople user KARATEGRAMMA.
Chop the cucumber, tomatoes, and mint. The vegetables should be chunky while the mint needs to be rather fine to be able to blend through the salad. Add these to the bowl.
Chop the onion fairly finely and add it with the cucumber mixture.
Crumble the feta cheese into the bowl. Wash and drain the chick peas then add them, too.
Stir everything together, spoon into serving dishes or storage containers and enjoy.
Not freezable, but will keep for about a week (5 days) in the fridge.
Enjoy.
Number of Servings: 6
Recipe submitted by SparkPeople user KARATEGRAMMA.
Nutritional Info Amount Per Serving
- Calories: 272.9
- Total Fat: 15.6 g
- Cholesterol: 15.6 mg
- Sodium: 557.5 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 5.5 g
- Protein: 10.5 g
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