Wednesday, July 25, 2012

Chickpea and Feta Salad

I LOVE trying new recipes! It's like a little culinary adventure without much risk. The risk is only that nobody will eat the left-overs and the food rots in the fridge. I really try to avoid this since wasting food seems very wrong. Because of this I am pretty selective on recipes I will try. I don't always know if hubby or darling daughter will like it so I try to make the recipes that sound good to me, at least I will eat the leftovers. This recipe has a lot going for it. It's incredibly healthy, filling and you can easily substitute or add veges if you have a garden going or leftover veges in the fridge. I am serving this over a bed of baby spinach as a side to baked Tilapia.

 15 oz canned chickpeas
2 cloves of garlic
1 scallion
1 sweet bell pepper
4 T finely chopped parsley
12 Large olives
1/2 cup feta cheese
1 T olive oil
 juice of 1 lemon
 1 cup of cherry tomatoes

 Slice and chop everything except the chickpeas, toss and serve. You can easily tweak this recipe to suit your tastes.