Mazie’s Organic Catering offers this salad at the Bridgewater farmers’ market. Freshly harvested onion and parsley make a big difference.
|1||can (15 ounces) chickpeas|
|4||ounces feta, crumbled|
|1/4||red onion, thinly sliced|
|1/4||cup chopped fresh parsley|
|3||tablespoons canola oil|
|Salt and pepper, to taste|
|2||tablespoons rice wine vinegar|
2. Sprinkle with oil, salt, and pepper. Stir well. Add the vinegar and stir again.
3. Add salt to taste. Cover and refrigerate for at least 1 hour. Adapted from Mazie’s Organic Catering