Post by applecrisp1 on Sept 19, 2016 9:23:19 GMT -5
I made this salad yesterday and thought I would post it. I almost always have the ingredients so like to make this for lunch or as a side. If I have a lemon on hand, I like to add a bit of lemon zest, and often use lemon juice or a different vinegar. I usually cut back the recipe, have used other spices, often add the feta right before eating, and sometimes toss in other veggies.
Leftovers for lunch today.
Tomato, Chickpea & Feta Salad
3 ounces feta, crumbled (about 1/2 cup)
2 teasp za'atar spice blend
pinch crushed red pepper flakes
3 table extra virgin olive oil
1 lb cherry or grape tomatoes, halved
1 15 ounce can garbanzo (chickpeas), rinsed and drained
sea salt and freshly ground pepper, to taste
1 table white wine vinegar
In a small bowl, mix feta, za'atar, red pepper flakes. Add 1 table oil and let sit while prepare rest of salad.
Put halved tomatoes in large bowl, stir in chickpeas, and season with 1/4 tsp salt and few grinds pepper. Add remaining 2 table oil and vinegar. Stir in feta, season to taste with salt/pepper and serve.
(from a WF recipe card)
Leftovers for lunch today.
Tomato, Chickpea & Feta Salad
3 ounces feta, crumbled (about 1/2 cup)
2 teasp za'atar spice blend
pinch crushed red pepper flakes
3 table extra virgin olive oil
1 lb cherry or grape tomatoes, halved
1 15 ounce can garbanzo (chickpeas), rinsed and drained
sea salt and freshly ground pepper, to taste
1 table white wine vinegar
In a small bowl, mix feta, za'atar, red pepper flakes. Add 1 table oil and let sit while prepare rest of salad.
Put halved tomatoes in large bowl, stir in chickpeas, and season with 1/4 tsp salt and few grinds pepper. Add remaining 2 table oil and vinegar. Stir in feta, season to taste with salt/pepper and serve.
(from a WF recipe card)
