Greek Style Chickpea Salad
|Chopped fresh dill||1 Tablespoon|
|Red wine vinegar||1 Tablespoon|
|Freshly squeezed lemon juice||1 Tablespoon|
|Olive oil||2 Teaspoon|
|White pepper||1 Dash|
|Cooked long grain rice||1 Cup (16 tbs), chilled|
|Canned chick peas||4 Ounce, rinsed drained|
|Seeded diced tomato||1⁄4 Cup (4 tbs)|
|Diced green bell pepper||1⁄4 Cup (4 tbs)|
|Sliced scallions||1⁄4 Cup (4 tbs) (green onions)|
|Diced cucumber||1⁄4 Cup (4 tbs)|
|Sliced radishes||2 Tablespoon|
|Feta cheese||3⁄4 Ounce, cut into 1/4 inch cubes|
1. In medium mixing bowl combine dill, 1 tablespoon water, the vinegar, lemon juice, oil, and pepper, stirring well.
2. Add remaining ingredients except lettuce and feta cheese to dill mixture, tossing to coat.
3. Line serving bowl with lettuce; top with chick-pea mixture and feta cheese.