Print Friendly, PDF & Email

Ingredients

  • 2 cups cooked chickpeas
  • ¼ cup red wine vinegar
  • 2 Tablespoons extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh mint chopped
  • 1 tablespoon fresh basil chopped
  • 1 teaspoon each of fresh thyme, fresh rosemary and fresh oregano
  • ¼ cup kalamata olives
  • ¼ cup large green olives
  • 1 bunch green onions sliced thin including their green tops
  • sea salt and fresh ground pepper to taste

Preparation:

Whisk together salad dressing with fresh herbs, toss in chickpeas, olives and green onions.  Serve at room temperature and toss with a lemon tofu feta cheese trick.

Lemon Tofu Feta Cheese Recipe

Summer Salad Serving Ideas:

Plate with corn on the cob and fresh tomato slices or toss this salad with Arugula or shredded Romaine, add a plate of sliced cucumbers and red bell peppers, include a rustic whole grain bread for a nice and easy summer lunch or evening summer meal.

Recipe adapted from a dish native to the south of France. 

All recipes provided by: AlmostVeganCookingSchool.com