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.