Mommy's Time Out Magazine August 2018 - Page 10

CHEF'S SECRETS

GREEK CHOPPED SALAD

Ingredients:

Optional: olives, dairy-free feta, pepperoncini, fresh herbs

15 oz. can garbanzo beans, rinsed and drained

1 hothouse cucumber

4-5 ripe roma tomatoes

1 large red bell pepper

1/2 small red onion

{For the dressing}

3 Tbsp. red wine vinegar

2 tsp. dried oregano

1/4 tsp. salt

2 Tbsp. olive oil (omit or replace with water for oil-free)

Directions:

1. Make the dressing: in a small bowl, combine all ingredients and whisk to combine. Set aside.

2. Dice the cucumber, onion, bell pepper and tomatoes (removing any excess liquid from tomatoes).

3. Put vegetables and garbanzo beans in a large bowl.

4. Add dressing and toss to combine.

5. Can eat immediately or refrigerate for at least an hour to let flavors combine. Some dressing will settle on the bottom, so stir before serving.

WHAT'S COOKING

from the Kitchen of Teryn Daysh