Looking for something different to make this Labor Day weekend – try this Greek Salad with a twist.
“Tired of traditional greens? Look no further! This unique salad from New York City chef April Bloomfield is the perfect main or side dish for Labor Day weekend.”
Recipe: Chickpea, lentil and feta salad with cilantro and grilled chili
April Bloomfield, executive chef and co-owner of The Spotted Pig and The Breslin Bar & Dining Room
Ingredients
- 2 15.5-ounce cans chickpeas, carefully rinsed so as not to displace husks
- 2 cups cooked French lentils, chilled and carefully rinsed
- 1 bunch cilantro, picked; preserve delicate stems
- 4 ounces of goat’s milk feta
- 1.5 tablespoons toasted freshly ground cumin
- 2 tablespoons kosher salt
- For the rest of this recipe visit: http://today.msnbc.msn.com/id/38959305/ns/today-foodwine/
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