Garbanzo and Feta Salad - Culinary Medicine Home
Legumes make a fantastic base for salads and the salty feta, with the olive oil, makes a rich and creamy dressing. Serve with grilled fish or chicken, hot or cold.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Colander
- Can opener
- Mixing bowl
- Spoon
- Measuring spoon
- Refrigerator
Ingredients
- 1 cucumber Cucumber (seeded but not peeled) (cut into 1/2 inch dice)
- 2 15 ounce can Canned no salt added chickpeas (drained and rinsed)
- 1/2 Large Red bell peppers (diced)
- 8 Large Shallots, raw (minced)
- 2 Tbsp., drained Capers
- 2 Tbsp Caper liquid
- 2 ounces Feta cheese (crumbled)
- 2 Tbsp. Fresh oregano (minced)
- 1/2 tsp. Dried marjoram
- 1 tsp. Lemon zest (minced)
- 2 Tbsp. Olive oil
- 1/4 tsp. Salt
- 1 taste Black pepper
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