We love Greek salad in our family. Be it pasta salad or just vegetables, we all love the combined flavour of garlic, olives, feta cheese and olive oil. Lately I came through a recipe by Rose Reisman using beans with fresh vegetables and feta cheese. So I tried a new take on an old favourite.
I used chick peas, but you can use any beans you like or a combination of beans. Loaded with vitamins, minerals and fibre beans are a healthy substitute to meat products. Omit cheese and it is suitable for a vegan diet.
To cook beans from scratch, soak the dry chickpeas overnight and pressure cook for 15-20 minutes.
I used chick peas, but you can use any beans you like or a combination of beans. Loaded with vitamins, minerals and fibre beans are a healthy substitute to meat products. Omit cheese and it is suitable for a vegan diet.
To cook beans from scratch, soak the dry chickpeas overnight and pressure cook for 15-20 minutes.
Ingredients: (serves 4)
1 can chickpeas drained and rinsed
1/2 head Lettuce
1 pint plum tomatoes
1 small English cucumber
2 large carrots grated
1 large Red/Orange/yellow bell pepper
1/2 small red onion
2-3 stalks celery
handful green or kalamata olives
1/2 cup fresh basil or coriander finely chopped
2X2 inch cube feta cheese crumbled (omit for vegan option, tastes almost as good)
Dressing:
2 tbsp olive oil
2-3 tbsp fresh lemon or lime juice
2 cloves garlic crushed or finely grated
1 tsp each dry basil and oregano
- Cut all vegetables to bite size pieces.
- Combine the beans and vegetables in a serving bowl.
- Mix all ingredients for the dressing except olive oil in a small bowl. Whisk in the oil to combine.
- Pour the dressing over the salad and gently stir to mix well. Chill.
- Just before serving add the feta cheese.
- Can be prepared up to a day in advance. Add lettuce, cheese and fresh herbs just before serving.