nadellii
Active member
This is not exactly a Greek recipe, but its Greek inspired. Its super quick and healthy
Top the salad with crumbled feta, parsley, and olives and toss gently. If not serving immediately, you can refrigerate it for up to three days.
- 30 ounces canned chickpeas (2 regular sized cans)
- 1 English cucumber, chopped
- 20 cherry or grape tomatoes, cut in half
- 1 small onion or 1 shallot, chopped
- 2 cloves garlic, minced
- 1 recipe ladolemono
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh, chopped parsley
- 1/2 cup pitted Greek olives, chopped
Top the salad with crumbled feta, parsley, and olives and toss gently. If not serving immediately, you can refrigerate it for up to three days.