2 TBSP roughly chopped fresh dill, plus a few sprigs left whole for garnishing
2 TBSP white balsamic vinegar
2 TBSP olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 cup crumbled feta cheese
DIRECTIONS
Put the garbanzo beans into a 2 quart pot and cover with cups of water. Bring to a boil over high heat and then lower the temperature to low and simmer until tender, about 45-60 minutes. Drain well and cool.
In a bowl mix together the cooled beans, tomatoes, orange and banana peppers, kale, dill, vinegar, oil, salt and pepper. Toss with tongs until well combined.
Add the feta and toss again.
Place in a serving bowl. Garnish with a few sprigs of dill.
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