We are huge fans of any type of Greek food at our house, and this easy to make dressing is a constant staple in our fridge. Our favorite way to use it is on dark leafy greens with whatever veggies we pick from the garden, a few olives and a sprinkle of quality feta cheese.
1/4 cup extra virgin olive oil 2 tbsp fresh lemon juice 2 tbsp red wine vinegar 1.5 tsp dried oregano
Combine all ingredients together in a jar with a tight fitting lid and shake well to combine. Dressing will keep in the fridge for 5-7 days.
3 cups BPA-free canned chickpeas (garbanzo beans), drained and rinsed
1 large carrot, peeled and julienned
3 green onions, thinly sliced
2 plum tomatoes, diced
1 red bell pepper, diced
1/4 cup each chopped fresh cilantro and mint
1/3 cup crumbled low-fat feta cheese
In a small bowl, whisk together oil, lemon juice, cumin, salt, black pepper and cayenne; set aside.
In a large bowl, combine chickpeas, carrot, onions, tomatoes, red pepper, cilantro, mint and feta.
Pour lemon juice dressing over chickpea mixture and toss to combine. Serve immediately or cover and refrigerate for up to 24 hours.
Nutritional Bonus: Chickpeas contain the trace mineral molybdenum, which helps detoxify sulfites – a common preservative – from the body. Just 1 cup of chickpeas contains 164% of your recommended daily intake of this essential micronutrient.
Refreshing, healthy and easy... does it get any better than that on a summer weeknight? This salad is hearty enough to fill you up for dinner, and often tastes even better as lunch the next day after the flavors have marinated.