Mediterranean Salad This is a wonderful salad. Full of protein from the chick peas (otherwise known as garbanzo beans) and the feta cheese, yet very refreshing. If you haven't tried chick peas before, try them - lentils and chick peas are among the easiest legumes to digest.

Ingredients: (approximate amounts)

1 small head romaine lettuce
half an avocado, ripe (optional)

1 cup cooked and cooled chick peas
2-4 tomatoes, roma if possible
About a half a cup of cucumber
2-4 mushrooms
A coloured pepper (optional)
A couple of very thin slices of onion (optional)
1/2 cup crumbled feta cheese
Salad dressing #1


Prepare the salad dressing.

Wash the lettuce and spin dry or shake well. Chop or tear into your prefered sizes of pieces. Place in a large serving bowl. Cut the avocado in half, (if using) and twist to open. (Store the half with the seed in a bag in the fridge for a few days until you want to use it. If it has browned slightly it is still fine.) Make a few cuts until the avocado is fairly finely chopped then scoop out with a spoon onto the lettuce and kinda mix around very slightly. Add chick peas and mix again.

Chop the tomatoes with a sharp knife. Same with the cucumbers, peeling if desired. Sprinkle the cucumbers over lettuce, then same with the tomatoes.

Finely chop the mushrooms and peppers (if using). Sprinkle them and the onion over the salad. Finally sprinkle on the feta cheese.

Pour the salad dressing over everything. Mix very slightly if desired, but you don't need to. Just make sure you dig deeply when serving.

Makes enough for 4-6 as a side dish for dinner, or 2-3 for lunch. (For lunch, serve with some good bread or toast and you'll have a filling meal.)

All recipes © Katie Kelly
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