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Kashi Salad, Middle Eastern (D)
Source: Unknown
Yield: 4 to 6 servings

2 cups water
1 cup uncooked kashi (a middle-eastern grain, also sold as a cereal) NOT kasha
2 tomatoes
1 English cucumber
1/2 cup black olives
1/2 pound Feta cheese, crumbled
19-oz. can chickpeas/garbanzos, rinsed and well-drained

1/4 cup lemon juice
1/2 cup extra virgin olive oil
1 clove garlic, minced
1 tsp. salt, or more to taste
1/4 tsp. freshly ground black pepper
1/2 tsp. dried oregano
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint

Bring water to a boil in a medium saucepan and add kashi. Reduce heat to medium and cook 25 to 30 minutes, covered tightly, until tender. Cool.

Meanwhile, dice tomatoes. Peel cucumber, cut into quarters length-wise and slice thinly. Combine with tomatoes. Add olives, Feta cheese and chickpeas.

In a separate bowl, make the dressing by whisking lemon juice with oil, garlic, salt, pepper and oregano. Combine with tomato mixture and when kashi is cool, stir gently into salad, along with the parsley and the mint. Serve cold or at room temperature.

Posted by Shayla Goldstein

Nutritional Info Per Serving: N/A