One of the challenges when you go crazy at farmer’s market is using all the stuff up that you bought. This week I not only went nuts at farmer’s market, but also at Trader Joe’s (they had a sale, who could resist?). I came home with all my goodies, sat down and made a list of all the stuff I picked up, and then made a somewhat creative menu for the week to use it all up (beet pasta, anyone?). So, at least one main dish salad was definitely in order. Best of all this recipe was a good excuse to make roasted chickpeas again, and use them in place of croutons.
Greek Salad with Roasted Chickpeas
Greek Salad
4-6 cups mixed greens
Kalamata olives
Cherry tomatoes
Feta cheese
Mild banana pepper rings
Roasted chickpeas (I used oregano and garlic powder for the seasonings for these)
I don’t measure anything when I make salad. If you like tomatoes, use lots of tomatoes, and so on. Combine all ingredients. Toss with Herbed Vinaigrette (see below).
Herbed Vinaigrette
1/4 cup cider vinegar (or apple jalapeno vinegar!)
1/4 cup extra virgin olive oil
1/4 cup crumbled feta
2 tbsp. chopped parsley
2 tbsp. chopped fresh oregano
1/4 cup finely chopped red onion
1 tsp. dijon
Salt & pepper
Combine all ingredients, whisk well or shake up in a jar. Toss with salad.
Greek Salad with Herbed Vinaigrette & Roasted Chickpeas
3hungrymonkeys 