The TENA Kitchen Recipe of the Month - November '16

Chickpea and Feta Salad

Chickpea and Feta Salad

Salad

  • 1 Can (19 oz/540 mL) chick peas, drained and rinsed
  • 1/4 Cup (50 mL) Chopped red pepper
  • 1/4 Cup (50 mL) Chopped yellow pepper
  • 4 Green onions, chopped
  • 1 Cup 250 mL Chopped celery
  • 1 Cup 250 mL Cubed English cucumber
  • 1 1/2 Cup (375 mL) Coarsely chopped feta cheese

Dressing

  • 2 1/2 ounces (75 mL) Canola oil
  • 1/2 tsp (3 mL) Dried oregano
  • 3 tsp (15 mL) Chopped fresh mint
  • 1/54 tsp (2 mL) Salt
  • Ground black pepper
  • In a large bowl, combine salad ingredients.
  • Whisk together dressing ingredients.
  • Drizzle dressing over salad and toss lightly. Serve.
  • Make 4 servings.