I've been holding on to this recipe for awhile and I am so glad that Erin shared it with me. This is a fresh and very healthy side dish that could jazz up any number of simple entrées. And aside from a bit of chopping, it's incredibly easy to whip up.
[Cook: -- / Prep: 15-20min]
- 1 onion
- 1 cucumber
- 2 tomatoes
- 1/2 large red, orange or yellow bell pepper
- 1 can chickpeas (about 8-10oz)
- dash each of salt and pepper
- 1 Tbs olive oil
- Rinse and drain the chickpeas.
- Chop the onion, cucumber, tomatoes and bell pepper.
- Mix all ingredients in a large bowl and stir until evenly mixed and coated with the olive oil.
- Ready to eat!
- For this sort of dish, the proportions are completely up to you. Plus, with vegetables always varying in size, the proportions listed above are just a really rough guide.
- Similarly, you need not stop at these veggies alone. Especially for the vegetarians out there, you can expand this dish into a small meal with the addition of other classic Greek ingredients like feta cheese and olives.
- This recipe yields quite a bit of food, so I served it as both the meal's carbohydrate and veggie portion...and the whole amount disappeared.
- Grilled chicken with lemon juice and oregano yogurt sauce.
- Spicy or curried chicken, fish, lamb or mutton.
- Rani's Greek Chicken Kabobs