"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Mediterranean Chick Pea Salad Recipe

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This recipe for Mediterranean Chick Pea Salad, by , is from Marion the Vegetarian, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marion Wolfe

Category:
Category:

Ingredients:  
Ingredients:  
1 (15 oz.) can chick peas, drained and rinsed
1 cucumber with peel
3-4 medium tomatoes
red onion ( cup chopped)
1 green pepper
cup sliced Kalamata olives

For dressing:
2 Tbsp. buttermilk
1 Tbsp. olive oil
1 tsp. dried oreagano
1 Tbsp. fresh parsley
cup crumbled feta cheese
1 tsp. lemon zest or lemon juice
1 garlic clove
Freshly ground black pepper

Directions:
Directions:
1. Dice cucumber, tomatoes, and green pepper. Finely dice red onion. Slice olives. Mix in a large bowl with drained and rinsed chick peas.

2. Chop parsley. Mince garlic. Combine all ingredients for dressing in a blender or food processor and mix until smooth (it will be quite thick).

3. Add dressing to vegetables and toss to coat. The dressing will thin as it mixes with the juices from the vegetables. Place in the fridge and chill at least 1-2 hours to blend flavors.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes, plus time to marinate
Personal Notes:
Personal Notes:
This salad is light and fresh. It's great as a side dish or as part of a buffet.

Allowing 1-2 hours to chill really is necessary for it to taste right. However, because it has fresh tomatoes, it doesn't keep for a long time, so I recommend eating with 24 hours of making it.

 

 

 

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