Raini’s “Best Postpartum Meal” Garbanzo, Green Bean, Feta Salad
After Raini Gomez’s daughter, Evie, was born, a dear friend brought her this salad, along with a rotisserie chicken from El Pollo Rico. “We called it gas station chicken,” Gomez says. “It was the BEST postpartum meal I had. This salad is a classic and I make it frequently now.”
Ingredients
- 1/4 cup(s) olive oil
- 1 teaspoon(s) lemon zest
- 1 juice of lemon(s)
- Salt and pepper, to taste
- 1 15 ounce can(s) garbanzo beans
- 1 pound(s) haricots verts or green beans, steamed until crisp-tender
- 1/4 cup(s) diced red onion
- 1/4 cup(s) feta cheese, cubed or crumbled
- 1 cucumber(s), diced
- 2 pieces pita bread, crisped and torn
- 1 handful(s) mint, torn
Instructions
- Make a dressing with the olive oil, lemon zest, lemon juice and salt and pepper, to taste. Whisk until emulsified.
- Combine all the other ingredients, except for the pita bread and mint, in a bowl. Toss with the dressing, then transfer to large jar or container for delivery.
- Keep the pita and mint on the side, to be added right before eating.