The TENA Kitchen Recipe of the Month - March '18

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.