It was almost 70 degrees here this weekend! After all of the freezing cold weather we have been having, I jumped at the opportunity to have a picnic. We packed lunch and headed to the park for a few hours, and it was wonderful! It got me thinking about picnics, cookouts, and potlucks and all of the yummy food associated with them. Good picnic food essentially has two requirements: food that can be served at room temperature and transported easily. I found this recipe a while back on a food blog that I check occasionally, Aggies Kitchen, and decided to try in out in preparation for the warm spring months ahead. With just a few adjustments, I was very satisfied with the results! I think this would be wonderful as an appetizer served with pita chips, served as a side dish, or even as the main component of a fresh salad. Bring on the warm weather!
Chickpea and Feta Salad
Makes about 2 cups
Ingredients:
1 (16 oz) can of chickpeas
½ green onion, sliced thin
¾ cup diced cucumber (peeled with seeds removed)
½ cup diced bell pepper
½ cup crumbled feta
2 tablespoons olive oil
2 tablespoons red wine vinegar
½ teaspoon dried oregano
½ teaspoon. fresh cracked black pepper
1 teaspoon garlic salt
Directions:
In a large bowl, combine chickpeas, onions, cucumbers, bell peppers and feta.
In a small bowl, whisk together olive oil, vinegar, oregano, pepper and salt. Pour over chickpea mixture and toss to combine.
Cover and chill until ready to serve.
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