![]() ![]() ![]() Allow the soup to cool to room temperature then transfer into freezer-safe containers and store in the freezer for up to 3 months. Using my affiliate links helps support my work without costing you anything extra. It will also be ready in no time! I’m all for quick and easy but, as soon as you have the dried variety, give it a try and you will be very happy. Use them this time and the soup will still be very flavorful and hearty. However, if you’re reading this recipe and want this soup now and all you have is a few cans of cooked chickpeas, don’t hold back. I highly recommend keeping a bag or two in your pantry at all times. They’re so inexpensive and loaded with nutrients. Ingredients 1 15 Ounce Can Chickpeas, Drained and Rinsed 1 Medium Cucumber, Diced 2 Roma Tomatoes, Seeded and Diced Red Onion, Chopped. I always make this soup using dried, uncooked chickpeas. The best thing about this recipe is that it tastes better the next day and the day after that. I’ve always got a jar of it in my fridge because it goes well with some many salads, even pasta salads! Feel free to use store bought if you prefer.Here’s another great example of how healthy and inexpensive Greek Cuisine can be! This chickpea soup, known as Revithosoupa, is made with just a few simple ingredients and it’s a great meal to serve to lighten the menu up during the week. Greek Salad Dressing – my simple but flavor packed homemade recipe brings all the ingredients together to elevate the salad.You can soak the sliced onions in cold water for a few minutes to bring down the raw onion flavor or you can omit them if you do not like onions. Red Onion – a staple ingredient in Greek salad I love the raw crunch of red onion. ![]() Add 8 cups of water if you’ve soaked the beans overnight, 10 cups if you haven’t. It adds pop of color and freshness to the salad. Dump the beans, chopped onion, oregano, salt and pepper in a pot. Parsley – making this salad in the summer for me means I can add in garden fresh parsley.For the classic Greek flavor I recommend using Kalamata olives but you can omit them or use your favorite type of olive. Kalamata Olives – I love all olives but there is something special about Kalamata olives.I also crumble some as a garnish for a pop of flavor. Feta Cheese – one of my favorite ingredients of this salad is the Feta! The creamy saltiness ties in all the Mediterranean flavors in this salad.You can also use Roma, plum, or any variety of tomato, but I recommend removing the seeds. Cherry Tomatoes – this variety of tomato is perfect for this salad as it is not overly seedy and will not make the salad watery or soggy.My personal favorite is English cucumber with the peels left on for added nutrition and crunch! Cucumber – any variety of cucumber can be used for this salad.Chickpeas on their own have a fairly neutral flavor, so they pair perfectly with the tuna and Greek salad dressing. Chickpeas – I love chickpeas so much, mostly because they’re rich in protein and fiber and SO versatile.Tuna – you can use any kind of canned tuna you like or have on hand, just be sure to drain it well so that the salad does not get soggy.This salad is so versatile and you will see in the notes below that many of the ingredients can be easily swapped for your favorites!
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