with organic greens & tomatoes
Yield: Serves 8
Prep Time: 15 minutes
Cook Time: 1 hour
Wine Suggestion: Horse Heaven Vineyard Sauvignon Blanc
2-15 oz cans chickpeas
1/2 cup crumbled feta cheese
2/3 cup milk (1% or 2%)
3 eggs
1-2 cloves garlic, minced
1 Tbs ground caraway seeds
1 Tbs chopped Italian parsley
salt and pepper to taste
5 cup seasonal greens
juice of 1 lemon
2 Tbs extra virgin olive oil
Preheat an oven to 350 degrees F. Grease a 9-inch tart pan with removable bottom and dust lightly with flour. Drain and rinse the chickpeas. Place 2/3 of them in a blender along with the milk, eggs, caraway, garlic and feta. Puree until smooth. Blend in the parsley by hand, and season to taste with the salt and pepper. Pour into the prepared tart pan, sprinkle the extra 1/3 chickpeas on top of the mixture. Bake for 40-45 minutes. Remove from the oven and cool slightly. Toss the greens with lemon and olive oil, season to taste or use your favorite vinaigrette. Cut into wedges and serve warm with seasonal greens.
