Mediterranean Chop Salad

It is so hot suddenly! Perfect time for a light salad. This started out as a falafel salad, but the falafel we had in the freezer tasted like the freezer and suddenly toasted sunflower seeds and raisins sounded so good, so I will call it a Mediterranean salad instead.

2 tablespoons olive oil
Juice from 1 lemon
1 garlic clove minced
Fresh ground black pepper
1/2 cup tahini (I used the tahini sauce from Trader Joe’s-delicious!)
1/2 cup sunflower seeds
1 1/2 romaine hearts
1 cucumber
1/2 bell pepper
1 small red onion
2 small tomatoes
4-6 ounces feta cheese
2 whole wheat pita breads
3/4 cup garbanzo beans drained
1/2 cup currents or raisins

  1. Mix the olive oil, lemon, garlic, salt and pepper to make the dressing.
  2. Thin the tahini out with a little water.
  3. Toast the sunflower seeds even if they were already toasted.
  4. Chop the romaine, cucumber, bell pepper, and red onion into bit size pieces.
  5. Cut the feta into small pieces.
  6. Slice the pita into little squares, spray with olive oil, and toast until they are crispy but still a little soft.
  7. Mix everything together and drizzle with tahini!

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