Ingredients with Measurements:
- 2 cans of chickpeas, drained and rinsed
- 1 large cucumber, diced
- 1 red onion, diced
- 1 red bell pepper, diced
- 1/2 cup of Kalamata olives, pitted and sliced
- 1/2 cup of crumbled feta cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh dill
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- 1 tablespoon of lemon juice
- 1 teaspoon of dried oregano
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
Step-by-step instructions:
1. In a large mixing bowl, combine the chickpeas, cucumber, red onion, red bell pepper, Kalamata olives, feta cheese, parsley, and dill.
2. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve chilled.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
- Total time: 45 minutes (including 30 minutes of refrigeration time)
Temperature:
- Refrigerate the salad before serving.
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 272
- Fat: 16g
- Carbohydrates: 23g
- Fiber: 7g
- Protein: 9g
Substitutions for ingredients:
- You can substitute canned chickpeas with cooked chickpeas.
- You can substitute Kalamata olives with black olives.
- You can substitute feta cheese with goat cheese.
Variations:
- You can add cherry tomatoes to the salad.
- You can add chopped romaine lettuce to the salad.
- You can add grilled chicken or shrimp to the salad for extra protein.
Tips and tricks:
- Make sure to drain and rinse the chickpeas before adding them to the salad.
- Use fresh herbs for the best flavor.
- Adjust the amount of dressing to your liking.
Storage instructions:
- Store the leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on a platter.
- Garnish with extra feta cheese and fresh herbs.
Garnishes:
- Extra feta cheese
- Fresh herbs
Pairings:
- This salad pairs well with grilled meats or fish.
Suggested side dishes:
- Grilled pita bread
- Tzatziki sauce
Troubleshooting advice:
- If the salad is too dry, add more dressing.
- If the salad is too salty, reduce the amount of olives or feta cheese.
Food safety advice:
- Make sure to refrigerate the salad before serving.
- Do not leave the salad at room temperature for more than 2 hours.
Food history:
- Greek salads have been a staple of Greek cuisine for centuries.
Flavor profiles:
- This salad is fresh, tangy, and savory.
Serving suggestions:
- Serve this salad as a side dish or as a light lunch.
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Region: Greek