Tag Archives: feta

Greek Chickpea Salad

OLYMPUS DIGITAL CAMERA

Greek Chickpea Salad

Winter in Southern Oregon can be a great time of year for many people.  There are so many things to do and see.  There are myriad of fun activities such as skiing, snowboarding, snowshoeing, and snowmobiling.  But, by the time February rolls around, I’ve grown tired of winter… Those feelings only get further amplified by unexpected snow falls, a foggy day or rain.  I’ve grown bored of wearing tall boots, long coats and hats.  I want my sandals, bright warm sunshine and blue skies back.  I recognize that spring is “just around the corner” but, there are times I just need a little bit of proof…

OLYMPUS DIGITAL CAMERA

Finding proof that warm spring weather is on its way was much easier than I thought.  As I was clipping fresh sprigs of rosemary from my garden for my Greek Chickpea Salad, I noticed a single blue flower on the tip of one of the rosemary stems.  As, I walked through the yard, other small signs of spring started to appear.  My tarragon and chives were starting to poke through the soil.  There were tiny buds on the branches of the cherry and crab apple trees.  All simple reminders that spring is nearly here!

OLYMPUS DIGITAL CAMERA

Fresh rosemary.  Rosemary is a wonderfully fragrant herb used in many Mediterranean dishes. I use rosemary frequently because I love the flavor and because it is so readily available to me.  I use it in many savory dishes that contain lamb, chicken or pork.  I use fresh rosemary in salads and homemade baked bread as well.  It’s a versatile herb that has earned a permanent place in my kitchen.  If you have the opportunity to plant rosemary in your yard, by all means do so!

OLYMPUS DIGITAL CAMERA

My Greek Chickpea Salad is prepared with canned chickpeas (garbanzo beans), crunchy green cucumber, bright red grape tomatoes, red onion, tangy kalamata olives, dressed with a lemon garlic rosemary dressing and topped with feta cheese.  My Greek Chickpea Salad makes a wonderful side salad or as a main course for an easy vegetarian lunch.  Enjoy!  Tessa

Ingredients

  • 1 – 15 ounce can chickpeas (drained and rinsed)
  • 1/2 cup cucumber (chopped)
  • 1/2 cup tomatoes (chopped)
  • 1/4 cup red onion (chopped)
  • 1/4 cup parsley (chopped)
  • 1/4 cup kalamata olives (sliced)
  • 3 –  4 Tbs olive oil
  • juice of 1 lemon
  • 1/2 tsp garlic paste (or to taste)
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 1/4  – 1/2 tsp rosemary (finely minced and to taste)
  • feta cheese (optional)

In a medium sized bowl, toss together the chickpeas, cucumber, tomato, red onion, parsley, and kalamata olives,  In a separate bowl whisk together the olive oil, lemon juice, garlic paste, salt, pepper and rosemary.  Taste the dressing and correct your seasonings.  Be aware that fresh rosemary can easily overpower a dish.  Add the dressing to the garbanzo mixture.  Mix lightly.  Top with optional feta cheese.  Makes 2 lunches or 6 smaller side dish servings.

Wheat Berry Salad and a walk along Bear Creek

OLYMPUS DIGITAL CAMERA

Wheat Berry Salad with Kalamata Olives and Feta Cheese

I’m not a big fan of making New Year’s resolutions.  All my resolutions such as losing weight and exercising more, historically have been destined for defeat.  So, since I despise failure, I don’t do resolutions anymore.  Nope, none, nada…  I look at it this way.  I make New Year’s expectations. Expectations for me are doable and achievable.  This year I expect to take smaller steps to improving my life and health.  I’m certainly not a perfect person but when I expect something out of myself, I do it.

One of the first things that Bruce and I did for the New Year was to take a long walk along Bear Creek here in the Rogue Valley.  Bear Creek is home to many species of birds, aquatic mammals and fish.  During the spring and fall months you may see large salmon or steelhead swimming up the creek on their way to their spawning grounds.  In the winter, the water in the creek is too turbid from the rain and snow to see much at all.  However, it is a great time to go birding.  So, I grabbed my camera and out the door we went.

OLYMPUS DIGITAL CAMERA

A great egret hunting for fish in the marshy area near the creek.

OLYMPUS DIGITAL CAMERA

A pair of mallard ducks on a log.  This is my favorite picture of the day.  The brightly colored drake is on the left and the plain colored hen is on the right.  It won’t be long before they start nesting.

OLYMPUS DIGITAL CAMERA

A closeup of a drake Mallard duck.  Notice the beautiful blue wing bar and bright orange legs?

OLYMPUS DIGITAL CAMERA

When we got back home from our walk along the creek, I decided to make a bright and flavorful Wheat Berry Salad.  My Wheat Berry Salad is simple to make and tastes delicious! It’s made with tasty little wheat berries, red bell pepper, Kalamata olives, green onions, parsley, feta cheese and my favorite red wine vinaigrette.  In just a matter of hours, I’m already living up to my expectations.  A lovely walk and a healthful salad.  That was easy.  Enjoy!  Tessa

Ingredients:

  •  3 cups cooked wheat berries (1 cup dried = 3 cups cooked)
  • 1/2 cup red bell (chopped)
  • 1/2 cup red wine vinaigrette (click on link for recipe)
  • 1/2 cup Kalamata olives (pitted and chopped)
  • 1/4 cup green onions (chopped)
  • 1/4 cup parsley (chopped)
  • 1/2 cup feta cheese (crumbled)
  •  4-  6 cups lettuce, watercress or your favorite leafy greens

Mix all ingredients (except lettuce or watercress) in a medium sized bowl adding the feta cheese last…  Taste and correct your seasonings.  Chill and serve on a bed of lettuce, watercress or other leafy greens.  Garnish with additional feta crumbles and chopped parsley.  Makes 6 servings.