Name: Watermelon Steak Topped with Chickpea and Feta Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Israeli
Ingredients: 1 small baby watermelon; 6 romaine lettuce leaves, chopped (you can also use your favorite greens); 16 red cherry tomatoes, sliced in half; 6 small yellow tomatoes, quartered; 1 cup crumbled sheep’s feta cheese ( about 6 ounces); 1 (15 oz) can garbanzo beans; 1 cup chopped parsley; 2 tsp sumac; 2 Tbsp brown mustard; 2 Tbsp lemon; 1 Tbsp Extra Virgin Olive Oil; 1/8 tsp salt

Ingredients

Units

For the salad:

1 small baby watermelon
6 romaine lettuce leaves, chopped (you can also use your favorite greens)
16 red cherry tomatoes, sliced in half
6 small yellow tomatoes, quartered
1 cup crumbled sheep’s feta cheese ( about 6 ounces)
1 (15 oz) can garbanzo beans
1 cup chopped parsley
2 tsp sumac

For the dressing:

2 Tbsp brown mustard
2 Tbsp lemon
1 Tbsp Extra Virgin Olive Oil
⅛ tsp salt

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Instructions

Slice the watermelon into four ½ inch rounds and remove the rind.
Place the rest of the salad ingredients in a large bowl. Whisk all dressing ingredients together until well incorporated. Add dressing to salad and toss well.
Arrange salad on top of each watermelon slice and sprinkle with sumac. Serve immediately.

Author: Vicky Cohen and Ruth Fox
Prep Time: 10 minutes
Category: Side dish
Method: Quick
Cuisine: Israeli