Recipe by Katzen
A strange, but delicious salad that makes an incredible filling for a wrap with some fresh lettuce and tomatoes thrown in.
Top Review by JanuaryBride
AWESOME!!! These flavors are perfect. Instead of the salt, pepper, basil and oregano I just added a few dashes of Greek Seasoning (since this meal felt Mediterranean to me) and it was amazing. I did add some diced cucumber, again glad I did. Lastly, added some light sour cream to the dressing to thicken it up a bit; the dressing was outstanding (and I have some leftover that I am gonna use on a tomato salad). Served this in a mini pita (and ate it out of the bowl of course. . .it is seriously VERY good). Will definitely make this again. THANKS Katzen, our Veg*n VIP for July 2009. UPDATE: I made this again today and didn't have feta, so I replaced it with fat free yogurt in the dressing and then used a chopped string cheese in the salad itself. . .very yummy! Served it with some fresh spinach in a wrap for lunch today.
- 1⁄2 cup olive oil
- 2 tablespoons white wine vinegar or 2 tablespoons cider vinegar
- 2 garlic cloves, pressed (I add four)
- 2 teaspoons chopped fresh dill (3/4 tsp dried)
- 3⁄4 cup crumbled feta cheese
- 2⁄3 cup milk or 2⁄3 cup buttermilk
- ground black pepper
- 3 (15 ounce) cans chickpeas
- 1⁄4 cup sun-dried tomato packed in oil, chopped, more to taste
- 1 cup crumbled feta cheese
- 1⁄2 cup pitted kalamata olive, halved, more to taste
- 1 (6 ounce) jar artichoke hearts, drained and coarsely chopped
- red hot sauce, to taste
- 1 pinch salt & pepper
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried oregano
Directions See How It's Made
- For the dressing: In a blender, combine olive oil, vinegar, garlic, dill, and feta; puree until smooth. With the blender running, gradually pour in the milk/buttermilk and whirl until creamy. Add pepper to taste. (This dressing keeps in a covered container in fridge for a week).
- For the salad: Mix everything together in a bowl.