My friend Erin (who by the way works at a winery, how cool is that!) sent me this new recipe she found. She’s an allergy-laden foodie like me and I take her recommendations very seriously! This dish was a nice, light change from the really heavy meals my bf and I typically make, and my stomach actually felt great afterwards! (My stomach has been giving me the cold shoulder as of late).
Erin found this recipe on a new Canadian recipe site, 20 Minute Supper Club. I pretty much followed this particular
recipe verbatim, (unusual for me!), but I didn’t need to take any “short cuts” this time. I bought all the ingredients, every single one, and it was truly an easy dish to make! No cooking!!
Okay, I did actually cook. I baked some chicken breasts as per Erin’s suggestion and threw them on top. Good call Erin!
Here she be!
- 1 stalk celery, diced
- 1 green pepper, diced
- 1 med. tomato, diced
- 1 med. onion or 6 green onions, diced (I used green onions – very tasty!)
- 1 can chickpeas, drained
- 1/2 cup of feta cheese
- 2 T olive oil
- 3 T red wine vinegar
- 2 T fresh lemon juice (about 1/2 lemon)
- 1 T fresh parsley
- 1 tsp fresh mint
- 1 T ground cumin
- salt & pepper to taste
Toss diced vegetables & drained chickpeas. Stir dressing ingredients together. Pour over veggies and toss.
Easy as pie!
Naturally, I doubled this recipe as thankfully so – it made great leftovers, no reheating necessary!