This recipe is a result of one of those what-can-I-throw-together-for-lunch-today experiments.
Start by chopping half a cucumber with the seeds removed, a quarter of a red pepper, a quarter of a green pepper, a fourth of a red onion, about a cup of shredded carrots, a half cup of feta, and a can of drained chick peas.
Mix them all together.
This right here is beautiful. You could just stop here and top with some olive oil, lemon juice, salt, and pepper. I however, was on a mission to use up some small quantity items in the fridge. Okay, so some of the herbs came from the garden. For example, a tablespoon of fresh Greek oregano, about a teaspoon of mint, and from the fridge, some parsley.
Chop the herbs and set aside.
In a small bowl put a cup of fat free Greek yogurt.
Squeeze in the juice from one lemon. This little strainer is perfect for catching seeds.
Now toss in the chopped herbs and mix.
Sprinkle in garlic powder to taste. I used about a half a teaspoon. Pour the creamy, garlic, herb dressing over the chick pea mixture and stir.
This was delicious, however there was slightly more dressing than I normally like. In the future I willt use only half of the dressing over the salad, and save the other half for dipping vegetables for a snack.
Chick Pea Salad in a Creamy Garlic and Herb Dressing
Prep Time: 15 minutes Cook Time: 0 minutes Servings: 4
1 (15 oz.) can of chick peas, drained
½ of a cucumber, seeds removed and chopped
¼ of a red bell pepper, chopped
¼ of a green bell pepper, chopped
¼ of a red onion, chopped
1 cup carrots, shredded
½ cup feta cheese
1 cup fat free plain Greek yogurt
juice from one lemon
1 tablespoon fresh Greek oregano
1 tablespoon fresh parsley
1 teaspoon fresh mint
garlic powder to taste, about a half teaspoon
salt and pepper to taste if desired
Mix together in a medium bowl the chick peas, cucumber, peppers, onion, carrots, and cheese. In a separate bowl combine the remaining ingredients to make a dressing. Pour as much dressing onto the salad as desired. Enjoy.