"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Greek Chickpea Salad Recipe

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This recipe for Greek Chickpea Salad, by , is from Highland Bunco Babes Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Nancy Lee

Category:
Category:

Ingredients:  
Ingredients:  
2 cans chickpeas
2 cups chopped bell pepper
1 cup chopped tomato
1 cup chopped cucumber
1 avocado
crumbled feta cheese

Dressing:
2.5 T red wine vinegar
3 T extra virgin olive oil
3 tsp lemon juice (squeeze from 1 large or 2 small lemons)
1/2 - 1 tsp minced garlic
1/2 tsp dried crushed oregano
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried dill

Directions:
Directions:
1. Drain and rinse chickpeas

2. Chop peppers, tomato and cucumber and toss them in a bowl

3. Combine all dressing ingredients in a separate container and whisk to incorporate. Pour over salad and toss to combine.

4. Cover and refrigerate for a few hours

5. Peel and chop avocado just before serving and add to the salad. You may toss the avocado in a little lemon juice with a drizzle of olive oil to prevent it from browning.

 

 

 

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