A Greek salad full of protein with a Mediterranean vinaigrette hits the spot for a luncheon.
Σαλάτα Garbanzo (Greek)
/saláta garbanzo/
Serves 6 (12 cups/1,560 g)
Salad /Σαλάτα (saláta):
diced organic red onion
1 can (15 ounces/430 g) organic garbanzo/chickpeas, drained
chopped organic each: red, orange, and green peppers
chopped organic cucumber
dairy-free goat or feta cheese
cut organic cherry tomatoes in half
sliced organic avocado
chopped parsley
ένα / EN-a/ 1. Soak the onions in cool water.
δύο /THEE-oh/ 2. In a large bowl, add the ingredients except the parsley.
Salad dressing/Σάλτσα σαλάτας (sálta salátás):
2 1/2 Tbs. (360 ml) each: organic lemon juice, olive oil, and red wine vinegar
minced organic garlic
oregano, Himalayan salt, and black pepper
τρία /TREE-a/ 3. Whisk the ingredients.
Peperation/Παρασκευή (paraskeví):
τέσσερα /TESS-air-uh/ 4. Drain the onions.
πέντε /PEN-day/ 5. Add the bean mixture.
έξι /EX-ee/ 6. Toss in the dressing.
εφτά /EF-TA/ 7. Marinate in the refrigerator for at least 30 minutes.
oκτώ /oc-TOH/ 8. Sprinkle parsley on top before serving.
