| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Greek |
Sandwiches |
5 |
Servings |
INGREDIENTS
| 15 1/2 |
oz |
Canned garbanzo beans — |
|
|
Drained |
| 1/2 |
c |
Crumbled feta cheese |
| 1 |
lg |
Tomato — seeded and diced |
| 2 |
|
Green onions — sliced |
| 2 |
tb |
Parsley — finely chopped |
| 1 1/2 |
tb |
Olive oil |
| 3 |
ts |
Red wine vinegar |
|
|
Freshly ground pepper to |
|
|
Taste |
INSTRUCTIONS
1. Place garbanzo beans, feta, tomato, onions, and parsley in a bowl; toss
gently to combine.
2. In a small bowl whisk together olive oil and vinegar. Pour over salad,
tossing gently to coat. Season to taste with pepper.
Variation: Add herbs, such as thyme and oregano, and Greek olives or pitted
black ripe olives.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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