Want to make a fast and flavorful Mediterranean chickpea salad, also known as garbanzo beans and loaded with all the healthy benefits of spinach and lots of other veggies? You've FOUND it!

INGREDIENTS
3-4 Persian cucumbers
2 cups cherry tomatoes
1 cup diced feta cheese
15oz can of garbanzo beans, drained, rinsed and skins removed
1 cup green or black olives, pitted (my favorite is Kalamata!)
4 cups baby spinach
1/2 small diced red onion
1 cup fresh herbs (parsley, mint, basil)

DRESSING
2T freshly squeezed lemon juice
2T white wine vinegar
2T honey
3T extra virgin olive oil
½ t salt, ¼ t pepper

#mediterraneandiet #mediterraneansalads #healthysalads

Please SUBSCRIBE to my channel and LIKE THIS VIDEO. It will really help me get the word out about how easy it is to eat the Mediterranean way every day when simple recipes turns ordinary ingredients into extraordinary dishes!

If you want to learn how to follow the Mediterranean diet and eat the Mediterranean way every day, come along with me to learn how it's done in Spain and other countries around the Mediterranean sea. Join me as we have fun putting together a new recipe or two for some easy but incredibly tasty Mediterranean classics. ¡Buen provecho!

If you're interested in seeing some daily snaps and scenes of our life high up in the mountains in Spain above the Mediterranean Coast…

LET’S CONNECT
Instagram: [ Ссылка ]
Website: www.mediterraneanminutes.com
Facebook: [ Ссылка ]

SUBSCRIBE:
[ Ссылка ]

ABOUT ME:
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.

But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.

I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.

In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.

Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.

свернуть