Sunday, January 10, 2010

Warm Greek Salad

One recent morning, as I contemplated the "what's for dinner this evening?" question, I started thinking about what I had on hand and what needed to be used (leftover roast chicken). Once again, chickpeas popped into my head. I have eaten chickpeas more times in the last couple of weeks than I have in a couple of years. Next I thought of the red bell pepper in the fridge, the big bag of spinach I'd bought on sale the day before and I started thinking Mediterranean.

I humored myself with the thoughts of a Greek Stir-fry. Is there any such thing, I asked? Probably not, I answered. But it did not deter me and I did prepare this dish in a wok. As we were eating, Pritchard Parker called it, "Warm Greek Salad", which I thought was appropriate. We both enjoyed this main dish very much--it was wholesome, healthful, satisfying, and most of all, delicious.

Warm Greek Salad
1 Tbsp. olive oil
1 medium red onion, sliced
1 red bell pepper, diced
2-3 cloves garlic, minced
1 lb. baby potatoes, steamed until barely fork tender
1 16 oz. can chickpeas, rinsed and drained
1 16 oz. can tomatoes with their juice
Leftover roast chicken, torn into pieces
1/4 cup fresh, chopped dill
12 oz. fresh spinach, thoroughly rinsed
6 oz. feta cheese, diced or crumbled
Juice of 1/2 a lemon
Salt and freshly ground black pepper, to taste

Heat olive oil in wok or deep skillet. Add onions and cook for a few seconds, then add the bell pepper and garlic, stirring. Immediately add the potatoes and stir until beginning to brown. Add the chickpeas, tomatoes, and chicken continuing to cook and stir until heated through. Add the dill and spinach and cook until the spinach is wilted. Gently fold in the feta cheese. Sprinkle with lemon juice and salt and pepper, to taste.