SALAD
- 3 cups of dried chickpeas soaked in water for 30 min to an hour then boiled for 20 minutes, rinsed with cool water
- 12 ounce to 1 lb big cherry tomatoes, cut in halves
- 2 bell peppers – yellow is preferrable, chopped
- 1/4 cup chopped red onion
- 1 large cucumber, chopped
- 9 ounce cup kalamata olives, preferrable remove brine soak in fresh water during preparation (about 30 minutes to 1 hr)
- 18 (or lb is fine) ounces feta cheese – sheep is preferable remove brine and soak in fresh water during preparation (about 30 minutes to 1 hour)
- 2 cup or 1 large plant fresh basil
- 1 large bunch of flat leaf italian parsely (can substitute cilantro)
- tsp pepper
DRESSING (ADD WHEN EAT, SO SALAD STORES BETTER)
- 1/3 cup olive oil
- 2 tbsp white wine vinegar
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1 tsp dried oregano
- salt & pepper to taste
