Ingredients:
2 cans chickpeas, drained well and rinsed
1/2 orange bell pepper, deseeded and chopped
1/2 yellow bell pepper, deseeded and chopped
1 large cucumber, cut in half lengthwise, each half cut again lengthwise, sliced thinly
1 cup Kalamata olives, pitted
1 medium red onion, sliced thinly
3/4 cup marinated artichoke hearts, chopped
16 ounces feta cheese, crumbled
1 cup cooked pearled white sorghum millet
1 cup chopped tomatoes OR 1/2 cup chopped sun dried tomatoes in olive oil.
1 cup homemade Greek dressing (see below)
2 TBS pepperoncini pepper juice
Pinch sea salt
Fresh cracked pepper, to taste
1 TBS chopped fresh oregano
1 TBS chopped fresh parsley
1/2 fresh lemon
Toss all ingredients into a large bowl, mixing well. Squeeze fresh lemon juice on top and toss.
Greek Dressing
Ingredients:
1/4 cup fresh lemon juice from 2 fresh lemons OR 1/4 cup red wine vinegar
2 tsp, dried oregano
1 large garlic clove, grated or minced
3/4 tsp sea salt
3/4 tsp. fresh cracked pepper
3/4 cup extra virgin olive oil (EVOO)
Place all ingredients, except EVOO, into a bowl. Slowly whisk in the EVOO until well blended.
Serve this delicious, healthy salad on a bed of greens with a slice of crusty sourdough bread.
This favorite salad packs a punch of nutrition and is easy to make ahead, which also allows the flavors to mingle together longer before serving.
Absolutely delicious.
Perfect for picnics!
ENJOY!