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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Refreshing salad developed for RSC Summer 2005. Ingredients:
1 (16 ounce) can chickpeas (garbanzo beans) |
1 medium fresh tomato, diced |
1 green bell pepper, diced |
3 scallions, sliced |
2 tablespoons capers |
1/4 cup feta cheese, crumbled |
1/4 cup fresh mint, minced |
1 garlic clove |
2 -3 tablespoons red wine vinegar |
2 tablespoons olive oil |
Directions:
1. Rinse and drain chickpeas. Place in mixing bowl.
2. Add tomato, bell pepper, scallions, capers, cheese and mint.
3. Mince garlic, place in small bowl. Whisk in vinegar and olive oil to combine. Pour over chickpeas, toss lightly to combine.
4. Vary the flavor of the salad by using any fresh herb, or combination of herbs that would go well with your meal. Cilantro, basil, oregano, thyme and flat-leaf parsley are all delicious.
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