The other night, I was in the mood for a really light dinner. It’s already really warm here in central Florida, so I have been already making all my Spring and Summer recipes like this one. I also added fresh tomatoes, cucumbers, parsley and lemon juice to this salad.
This recipe was created for Babble’s Family Kitchen.
Yield:
Serves 4 2 cans chick peas, or garbanzo beans, rinsed and drained Add all ingredients to a large bowl. Toss well. Serve alone, or with garlic bread.Feta and Chick Pea Salad
Ingredients:
2 roma tomatoes, chopped
1 cucumber, chopped
1/2 red onion, chopped
2 tablespoons freshly chopped flat leaf Italian parsley
the juice of 1 lemon
3 tablespoons olive oil
1 tablespoon apple cider vinegar
6 oz crumbled feta cheese
salt and pepper to tasteDirections:
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