Efrat's Notebook

Ptitim Salad with Chickpeas and Feta Draft

A salad of pearl ptitim, chickpeas and parsley in olive oil and lemon, topped with cubes of feta. I serve it once the ptitim have cooled.

  • Prep15 min
  • Cook25 min
  • Rest10 min
  • Total50 min
  • KashrutDairy

What you need

Amount:×1

How I make it

  1. Heat the soybean or canola oil in a pot, add the ptitim and toast for about 1 minute.

  2. Add the herbs and the 3 cups water.

  3. Bring to a boil, cover and cook for 20 minutes, until the ptitim are fully cooked.

  4. Turn off the heat and let rest for 10 more minutes. Stir and let cool.

  5. Transfer the ptitim to a bowl with the chickpeas and parsley.

  6. Add the olive oil, lemon juice, and salt and pepper to taste, and toss.

  7. Serve topped with the feta cubes.

What I've learned

  • I serve it with a chopped vegetable salad.

Source: ChefEf (chefef.com)