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@bngx1633omc: 都來接財#國學 #每日運勢 #黃曆解說

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Friday 16 October 2026 08:28:24 GMT
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Mediterranean Chickpea Feta Salad Ingredients 1. Cooked Chickpeas – 2 cups (330 g), drained and rinsed 2. Cherry Tomatoes – 1 1/2 cups (225 g), halved 3. Cucumber – 1 large, diced 4. Red Onion – 1/2 medium, thinly sliced 5. Feta Cheese – 3/4 cup (110 g), crumbled 6. Kalamata Olives – 1/2 cup (75 g), pitted and halved 7. Fresh Parsley – 1/4 cup, finely chopped 8. Fresh Mint – 2 tbsp, chopped 9. Extra-Virgin Olive Oil – 3 tbsp 10. Fresh Lemon Juice – 2 tbsp 11. Red Wine Vinegar – 1 tbsp 12. Garlic – 2 cloves, minced 13. Dried Oregano – 1 tsp 14. Salt – 1/2 tsp, or to taste 15. Black Pepper – 1/2 tsp 16. Honey – 1 tsp, optional Recipe 1. Drain and rinse the chickpeas thoroughly under cold running water. Allow them to drain completely so excess water does not dilute the dressing. 2. Wash the cherry tomatoes and cut them in half. Dice the cucumber into bite-sized pieces and thinly slice the red onion. 3. Pit and halve the Kalamata olives if necessary. Crumble the feta cheese into small pieces, and finely chop the fresh parsley and mint. 4. In a small bowl, combine the extra-virgin olive oil, fresh lemon juice, red wine vinegar, and minced garlic. 5. Add the dried oregano, salt, black pepper, and optional honey to the dressing. Whisk vigorously until the ingredients are thoroughly combined and the dressing tastes balanced. 6. Place the drained chickpeas in a large salad bowl. Add the cherry tomatoes, diced cucumber, sliced red onion, and Kalamata olives. 7. Sprinkle the chopped parsley and fresh mint over the vegetables. Gently toss everything together to distribute the ingredients evenly without crushing the tomatoes. 8. Pour the prepared lemon-herb dressing over the chickpea mixture. Toss gently with two large spoons until the chickpeas and vegetables are evenly coated. 9. Add the crumbled feta cheese and fold it into the salad carefully, keeping some larger pieces intact for a beautiful presentation. 10. Taste the salad and adjust the seasoning with additional salt, black pepper, or lemon juice as needed. Remember that feta and olives already contribute a salty flavor. 11. Cover the bowl and refrigerate for 15–20 minutes to allow the chickpeas to absorb the fresh Mediterranean dressing and herb flavors. 12. Before serving, gently toss the salad again and sprinkle a little extra chopped parsley and feta over the top. Serve chilled or at room temperature as a refreshing lunch, a light dinner, or a side dish with grilled chicken, fish, or warm pita bread. Follow for more fresh, healthy, and delicious homemade recipes!
Mediterranean Chickpea Feta Salad Ingredients 1. Cooked Chickpeas – 2 cups (330 g), drained and rinsed 2. Cherry Tomatoes – 1 1/2 cups (225 g), halved 3. Cucumber – 1 large, diced 4. Red Onion – 1/2 medium, thinly sliced 5. Feta Cheese – 3/4 cup (110 g), crumbled 6. Kalamata Olives – 1/2 cup (75 g), pitted and halved 7. Fresh Parsley – 1/4 cup, finely chopped 8. Fresh Mint – 2 tbsp, chopped 9. Extra-Virgin Olive Oil – 3 tbsp 10. Fresh Lemon Juice – 2 tbsp 11. Red Wine Vinegar – 1 tbsp 12. Garlic – 2 cloves, minced 13. Dried Oregano – 1 tsp 14. Salt – 1/2 tsp, or to taste 15. Black Pepper – 1/2 tsp 16. Honey – 1 tsp, optional Recipe 1. Drain and rinse the chickpeas thoroughly under cold running water. Allow them to drain completely so excess water does not dilute the dressing. 2. Wash the cherry tomatoes and cut them in half. Dice the cucumber into bite-sized pieces and thinly slice the red onion. 3. Pit and halve the Kalamata olives if necessary. Crumble the feta cheese into small pieces, and finely chop the fresh parsley and mint. 4. In a small bowl, combine the extra-virgin olive oil, fresh lemon juice, red wine vinegar, and minced garlic. 5. Add the dried oregano, salt, black pepper, and optional honey to the dressing. Whisk vigorously until the ingredients are thoroughly combined and the dressing tastes balanced. 6. Place the drained chickpeas in a large salad bowl. Add the cherry tomatoes, diced cucumber, sliced red onion, and Kalamata olives. 7. Sprinkle the chopped parsley and fresh mint over the vegetables. Gently toss everything together to distribute the ingredients evenly without crushing the tomatoes. 8. Pour the prepared lemon-herb dressing over the chickpea mixture. Toss gently with two large spoons until the chickpeas and vegetables are evenly coated. 9. Add the crumbled feta cheese and fold it into the salad carefully, keeping some larger pieces intact for a beautiful presentation. 10. Taste the salad and adjust the seasoning with additional salt, black pepper, or lemon juice as needed. Remember that feta and olives already contribute a salty flavor. 11. Cover the bowl and refrigerate for 15–20 minutes to allow the chickpeas to absorb the fresh Mediterranean dressing and herb flavors. 12. Before serving, gently toss the salad again and sprinkle a little extra chopped parsley and feta over the top. Serve chilled or at room temperature as a refreshing lunch, a light dinner, or a side dish with grilled chicken, fish, or warm pita bread. Follow for more fresh, healthy, and delicious homemade recipes!
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