I’ve been making this salad for years. It’s quick, simple hardiness that is satisfying and tasty. It is a terrific side dish and easily travels for picnics at the beach or in your child’s lunchbox to school. I serve a scoop of it over spring greens at lunch time or along side grilled chicken at dinner time. And one great thing about this salad is that it keeps for a few days in the refrigerator and just keeps getting better. It’s best served chilled.

This salad is a rainbow of fresh color and is impressive to serve. It includes an array of textures and flavors that make you’re palate sing. My children love to bring it in their lunch box at school. And that alone, makes me happy.


INGREDIENTS

1 can Garbanzo Beans (ChiChi beans), drained and rinsed or make your own
1 european cucumber, diced
1 tomato, diced
1 bell pepper, diced (red, yellow or orange)
1 cup black olives, drained and rinsed
1/2 red onion, minced
1 Tbls. fresh flat leaf parsley, chopped
6 oz. feta cheese, crumbled
2 Tbls. red wine vinegar (or to taste)
S&P

INSTRUCTIONS

STEP ONE:
Cut all the ingredients about the size of the chi chi bean – small

STEP TWO:
Add more or less red wine vinegar according to how much of a bite you prefer

STEP THREE:
Mix all ingredients together in a bowl…Done!

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