- 1 ounce feta cheese, crumbled (about 1/4 cup)
- 3 garlic cloves
- 2 tablespoons fresh lemon juice
- 1 red Fresno chile, seeded and coarsely chopped
- 2 tablespoons extra-virgin olive oil
- Cooking spray
- 3 small Vidalia onions, peeled and cut into 1/2-inch slabs
- 1/4 teaspoon kosher salt
- 1 (15-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
- 2 teaspoons finely chopped fresh oregano
- calories 177
- fat 9.4 g
- satfat 2.4 g
- monofat 5.4 g
- polyfat 0.8 g
- protein 6 g
- carbohydrate 18 g
- fiber 4 g
- cholesterol 8 mg
- iron 1 mg
- sodium 243 mg
- calcium 103 mg
How to Make It
To make the dressing, combine feta, garlic, lemon juice, and chile in a mini food processor. Process until smooth. If necessary, add a tablespoon hot water to thin.
Add oil to the processor; process for about 30 seconds or until the dressing is silky smooth. Set aside.
Heat a large cast-iron skillet over medium-high heat; coat pan with cooking spray.
Place onion in skillet in 1 even layer. Press each slab to ensure full contact with pan. Season onions evenly with salt.
Cook, without turning, 4 minutes or until onion slabs are moderately charred. Transfer onion to a large bowl.
Leaving the pan on the heat, add chickpeas; cook 3 minutes or until lightly charred. Add to onion.
Separate onion slabs into rings. Add oregano and dressing.
Toss until well dressed.
Lamb and Turkey Vidalia Salad: Sauté 4 ounces ground lamb and 4 ounces ground turkey 5 minutes or until done. Drain well. Toss with 4 cups baby spinach, 2 additional tablespoons lemon juice, another teaspoon oregano, and an additional 1/4 teaspoon kosher salt. Fold mixture into onion salad. Serves 4 (serving size: about 1 cup) CALORIES 281; FAT 9g (sat 4g); SODIUM 437mg