Middle eastern salad
Recipe by Courtney Glantz
2 cans chick peas, drained and rinsed
6 scallions, thinly sliced on an angle
1 pint cherry tomatoes, halved
1 seedless cucumber, diced
handful of parsley, chopped
handful of basil, chopped
palmful of mint, chopped
8 ounces good feta cheese
juice and zest of two lemons
2 cloves garlic, minced
1 tsp sea salt
1/2 tsp black pepper
1/4 cup good olive oil
1. Place first 8 ingredients in a large mixing bowl. In a small mixing bowl combine lemon juice and zest, garlic, sea salt, and pepper. Slowly whisk in olive oil. Pour the vinaigrette over the salad and toss to together.
2. Serve with toasted pita chips - grilled chicken - on top of a flaky white fish that is baked to perfection. Lots of options with this one.
side dishes, salad February 23, 2016 19:18
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