Chickpea, Grape Tomato and Feta Salad
(from Cockeram’s recipe box)
Source: Easy Gourmet Baby Food
Prep time: 5 minutes
Cook time: 20 minutes
Serves 8 people
Categories: Salads, South Beach Phase One, Vegetarian
Ingredients
- 1 tbsp grated lemon zest
- 1/4 cup lemon juice
- 4 tbsp extra virgin olive oil
- 1 tbsp minced garlic
- 2 1/2 lbs grape tomatoes
- 6 cups drained chickpeas, canned or cooked
- 1 1/2 cups crumbled feta
- 1 cup red onion, diced
- 3/4 cup celery, peeled and diced
- 1 tbsp kosher salt
- 1 tbsp black pepper
Directions
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Preheat oven to 300F.
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In a bowl, whisk together lemon zest and juice, 2 tbsp of olive oil, and the garlic; set aside.
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Roast tomatoes on a baking sheet until soft and the skins begin to split, about 20 minutes.
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Transfer to a large bowl and add vinaigrette, plus all other ingredients.
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Toss gently to mix well.
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Cover and chill for at least two hours and up to one week.