Greek Spring Salad

 

Ingredients:

1 can chick peas
½ large cucumber
1 large tomato
1 bunch fresh asparagus
¼ cup White Lemon Balsamic
¼ cup Oregano Olive Oil
3 Tbsp.  dried oregano
2 to 4 oz. feta cheese
1/4 cup Kalamata Olives drained and chopped or sliced

Directions:

Drain and rinse chick peas until no longer “foamy”.  Place drained chick peas in container with a tight fitting lid.   Pour balsamic over peas and let marinate for at least an hour.  I often marinate the peas the day before I want to serve the salad.

Peel, seed and dice the cucumber.  Place the cucumber dices in a fine mesh sieve to drain.  Chop and seed tomato and add to cucumber in sieve.  While cucumber and tomato are draining snap ends off the asparagus and slice into one inch pieces.  Bring a small pot of water to boil drop asparagus into boiling water for 2 minutes to soften and set the color.  Immediately plunge into ice water to stop the cooking.

To assemble the salad add drained cucumber, tomato, asparagus, oregano and oregano olive oil to marinated chick peas and toss.  Crumble the feta and add just before serving.