| Grecian Chickpea & Feta Salad |
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3 quarts plus 2 cups (5 lbs) canned chickpeas, drained
6 cups tomatoes, seeded and chopped 4 cups green onions, chopped 1 lb (12 oz) feta cheese, crumbled Parsley Dressing: 2/3 cup olive oil 2/3 cup balsamic vinegar 1/2 cup red wine vinegar 2 Tbsp oregano, dried 2 Tbsp rosemary, dried Mint or fresh herbs, if desired In a large bowl, mix chickpeas, romatoes, cheese, green onions and parsley. Whisk together oil, vinegars, oregano and rosemary. Pour over salad. Refrigerate until readyto serve. For each serving, portion 1 cup salad onto plate. Garnish with fresh herbs if desired. Makes 24 (1 cup) servings. |
