1   15oz can chickpeas, rinsed and drained

1   14.5oz can diced organic tomatoes in juice

1/3 c. crumbled feta cheese

2 cups mizuna

4 tablespoons romano basil vinaigrette

1.  Toss together chickpeas, and tomatoes in a bowl.

2.  Season with vinaigrette.  Toss chickpea mixture with vinaigrette, then stir in mizuna and feta.  Season with salt & pepper if desired.

Serves 2

Nutrition Information (per serving)

377 calories

Total Fat 12.1g

Sat Fat 4.7g

Cholest 22.2mg

Sodium 1,673.7mg

Carb 51.5g

Fiber 17.8g

Sugars 10g

Protein 19.5g


Here is another recipe from my CSA that I made this weekend.  Mom was very skeptical of this again.  She did know about the stinky feet cheese or fresh dill.  In the end, she was presently surprised and really liked it.

1 lb fresh beans (I used green, yellow, and purple)

1/4 c. Italian Salad Dressing

2 Tbsp Feta Cheese

2 Tbsp finely chopped onions

2 Tbsp finely chopped dill


Wash the beans and cut into pieces (about 2 inches long).  Steam for 5-7 minutes or until crisp-tender.  Rinse with cold water.  Toss beans with dressing, cheese, onion,  and dill.  Serve immediately or chill until ready to use.

I admit it sounds weird.  I really wouldn’t have made it had they not been giving away samples at the CSA this week when I picked up my share.  Mom was skeptical when I said I was going to make it, especially since it had feta in it (she claims it smells and tastes like feet).

The recipe makes enough for a side salad for two people.


1 slicing cucumber

1/2 c. blueberries

3 Tbsp feta cheese


Slice the cucumber, leaving the peel still on.






Add the blueberries and feta cheese.






(I picked these fresh of the bushes in the backyard this afternoon)



2 Tbsp balsamic vinegar

1/2 c. vegetable oil

1/4 tsp dijon mustard

Combine all the ingredients for the dressing and whisk together.

Pour dressing over the salad and toss.









I think I may put less oil in next time.  It was very yummy!  Mom even said that it made the feta cheese taste less “footy”.  😉