Ingredients
- ¾ cup diced tomatoes (if in season, otherwise replace veg)
- ½ cup cucumbers, diced
- 1 cup chopped lettuce
- ¼ cup hummus
- 2 oz chicken
- 1 tbsp feta cheese
- 2 kalamata olives
- 1 tbsp vinaigrette
- 1 pita (¾ of one pp, evoo, salted, grilled, quartered)
- 1 lemon wedge
Directions
- Toss cucumbers and tomatoes with a little vinaigrette
- Arrange lettuce, then a scoop of veggies, then hummus, chicken, and feta
- Drizzle all with vinegar
- Tuck in pitas
- Crumble a pinch of oregano over all
Hummus
Servings: 8
Yield: 1 quart
Ingredients
- 4 cups canned garbanzo beans
- 4 cloves garlic, minced (more or less as desired)
- ¼ cup tahini
- 1/3 cup fresh lemon juice
- 1/3 tbsp salt (can adjust up if desired)
- ¼ cup extra virgin olive oil
- ½ cup water (adjust as needed until hummus is thinned to desired consistency)
Directions
- Chill garbanzos prior to making hummus
- Use food processor to puree all in batches
- Transfer to large bowl and whisk very well to mix well
- If desired, divide into two parts and flavor as you like
- Var: cumin, pureed roasted sweet peppers, sun-dried tomatoes, etc.
Greek Vinaigrette
Servings: 28
Yield: 2¼ cups
Ingredients
- ½ cup red wine vinegar
- ¼ cup fresh lemon juice
- ½ clove garlic, peeled and chopped
- ½ tsp salt
- ¼ tsp pepper, ground
- ½ tbsp dried oregano (or 2 tbsp fresh, if available)
- 1½ cups extra virgin olive oil
Directions
- In food processor, combine all ingredients except oil
- While motor is running, slowly pour in the oil and process until well blended
Alternative Directions
- Whisk all but oil in a bowl
- Slowly add the oil in a stream while whisking vigorously