{"id":1091,"date":"2012-04-19T19:20:08","date_gmt":"2012-04-20T02:20:08","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=1091"},"modified":"2013-06-06T14:25:20","modified_gmt":"2013-06-06T21:25:20","slug":"mediterranean-chop-salad","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/mediterranean-chop-salad\/","title":{"rendered":"Mediterranean Chop Salad"},"content":{"rendered":"
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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.<\/p>\n

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2 tablespoons olive oil
\nJuice from 1 lemon
\n1 garlic clove minced
\nSalt
\nFresh ground black pepper
\n1\/2 cup tahini (I used the tahini sauce from Trader Joe’s-delicious!)
\n1\/2 cup sunflower seeds
\n1 1\/2 romaine hearts
\n1 cucumber
\n1\/2 bell pepper
\n1 small red onion
\n2 small tomatoes
\n4-6 ounces feta cheese
\n2 whole wheat pita breads
\n3\/4 cup\u00a0garbanzo\u00a0beans drained
\n1\/2 cup currents or raisins<\/p>\n

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