Friday, September 19, 2008

Greek Picnic Salad

1 15 oz can chickpeas
1 6oz package Athenos crumbled sundried tomato feta
1 large green pepper, chopped
2 large cucumbers, peeled, seeded, chopped
1/2 red onion, diced

Dressing:

1/2 cup olive oil
1/2 cup red wine vinegar
1 Tbsp lemon juice
2 tsp dill
1 tsp Penzey's sandwich sprinkle


Combine chickpeas, feta, green pepper, cucumbers, and onion in a large bowl. Combine dressing ingredients in a small bowl and whisk to combine. Pour dressing over salad and toss to combine.

This is great served with whole wheat pitas.

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