qb just started laughing during lunch, this stuff is so good. Try it with some leftover grilled chicken still cold out of the refrigerator, and a glass or three of a Sauvignon Blanc or a Pinot Grigio.
(BTW, ‘chickpea’=’garbanzo bean.’)
THIS RECIPE SERVES 8-10 PEOPLE AT ABOUT A CUP PER PERSON. Each 1-c serving is about 180 calories.
In a large bowl, blend the following vegetables:
20 scallions or green onions, chopped
2 lb ripe tomatoes, diced
2 cucumbers, peeled and diced
2 cans of chickpeas, drained (Bush brand, 15 oz. size or so)
2/3 c fresh parsely, chopped
2/3 c fresh basil leaves, chopped
1-1/2 c fresh bell pepper, diced (use yellow, red, orange for vibrant color)
In another bowl, combine the following for a dressing:
1/2 c FRESHLY SQUEEZED (!) lemon juice
2 Tbsp minced fresh garlic
4 tsp salt
2 tsp black pepper
1/3 c olive oil
Stir vigorously to emulsify, pour over vegetable blend, and toss.
When serving, add 1-2 Tbsp of finely crumbled feta cheese on each plate.