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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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A strange, but delicious salad that makes an incredible filling for a wrap with some fresh lettuce and tomatoes thrown in. Ingredients:
1/2 cup olive oil |
2 tablespoons white wine vinegar or 2 tablespoons cider vinegar |
2 garlic cloves, pressed (i add four) |
2 teaspoons chopped fresh dill (3/4 tsp dried) |
3/4 cup crumbled feta cheese |
2/3 cup milk or 2/3 cup buttermilk |
ground black pepper |
3 (15 ounce) cans chickpeas |
1/4 cup sun-dried tomato packed in oil, chopped, more to taste |
1 cup crumbled feta cheese |
1/2 cup pitted kalamata olive, halved, more to taste |
1 (6 ounce) jar artichoke hearts, drained and coarsely chopped |
red hot sauce, to taste |
1 pinch salt & pepper |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
Directions:
1. For the dressing: In a blender, combine olive oil, vinegar, garlic, dill, and feta; puree until smooth. With the blender running, gradually pour in the milk/buttermilk and whirl until creamy. Add pepper to taste. (This dressing keeps in a covered container in fridge for a week).
2. For the salad: Mix everything together in a bowl.
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