The Birkett Mills

Ingredients

1 and 1/2 cups cooked kasha (coarse or whole)
1 can chickpeas (rinsed and drained)
6 oz. Feta cheese, crumbled
2 medium tomatoes, seeded and diced
1 medium cucumber, seeded and diced
2 green onion, sliced
Freshly ground black pepper
Fresh mint leaves

Mint Dressing
3 Tbsp. olive oil
1 Tbsp. fresh lemon juice
1 Tbsp. White wine vinegar
1 Tbsp. chopped fresh mint
1 clove garlic, minced

Directions

Prepare kasha according to package directions. Combine kasha, chickpeas, Feta, tomatoes, cucumber, and green onions in a large salad bowl. In a small bowl, whisk together dressing ingredients. Pour over salad; toss gently season with black pepper and garnish with mint leaves.