"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mediterranean Chopped Salad Recipe

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This recipe for Mediterranean Chopped Salad, by , is from Ladies on Life - Recipes on Life Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andrea Hendrickson

Category:
Category:

Ingredients:  
Ingredients:  
1 (151/2- oz) can chickpeas, drained, rinsed, and patted dry
1/2 tsp. salt
1/4 tsp. coarsely ground pepper
1 tbsp. olive oil
1 garlic clove, minced
2 romaine hearts, chopped
1 (12-oz.) jar roasted red bell peppers, drained and coarsely chopped
1/3 cup golden raisins
1/3 cup bottled balsamic vinaigrette
1/4 cup fresh basil
1/2 cup Feta cheese, crumbled

Directions:
Directions:
Sauté chickpeas, salt, and pepper in hot oil in a skillet over medium-high heat 8 minutes. Stir in garlic, and cook 30 seconds to 1 minute or until chickpeas are golden brown. Remove from heat, and let stand 10 minutes. Toss together romaine lettuce, chickpea mixture, and remaining ingredients. Serve immediately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Goat cheese can be used in place of the Feta cheese.

 

 

 

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