Fresh Greek Bean Bowl (Print Version)
# Ingredients:
01 -
1/2 teaspoon coarse salt.
02 -
1 teaspoon oregano, dried.
03 -
12 oz jar of artichoke hearts, marinated.
04 -
4 scallions, chopped.
05 -
2 tablespoons of red wine vinegar.
06 -
6 oz of crumbled feta cheese.
07 -
2 Persian cucumbers, cut into slices.
08 -
2 tablespoons olive oil.
09 -
2/3 cup Kalamata olives, split in half.
10 -
1/4 teaspoon ground black pepper.
11 -
A pint of cherry tomatoes, sliced into halves.
12 -
2 cans (15 oz) of chickpeas, drained.
13 -
2 tablespoons of chopped mint leaves.
# Instructions:
01 -
In a big bowl, mix the olive oil, vinegar, oregano, salt, and pepper until they’re blended.
02 -
Gently toss together the mint, cucumbers, tomatoes, olives, scallions, artichokes, and chickpeas so they're coated well.
03 -
Scatter the feta on, lightly toss again, then taste and adjust seasoning with a bit more salt or pepper if needed.
# Notes:
01 -
Lasts up to 5 days when chilled.
02 -
Enjoy it cold or at room temp.
03 -
Skip the feta if you want it vegan.