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Dairy-Free Feta Salad with Macadamia Sauce
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Feta salad is basically vegetables with some chickpeas topped with crispy Arabic bread (baked or fried) and a garlic yogurt sauce. The name is quite confusing as you’d think there would be some feta cheese in the recipe.
I originally created this recipe with a cashew sauce….which was great. But after trying it with a slightly adapted version of Macadamia Hummus on The Raw Chef…it went from great to absolutely awesome. So i’m sticking with this, even though macadamias are quite expensive and not always available. What can I say, I love a challenge.
If you’re not using a high-speed blender then it’s best to soak the macadamias for a couple of hours in advance.
If you like macadamia nuts, then definitely check out Macadamia Raspberry Chia Minis…..they are even more awesome!
Dairy-Free Feta Salad with Macadamia Sauce
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Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 2-3
Ingredients:
Salad:
- 1 cup cubed eggplant
- 1 thin Arabic bread
- 1/2 cup chopped tomato
- 1/2 cup chickpeas
- 1/4 cup parsley, roughly chopped
- 1/4 cup pine nuts, toasted
Sauce:
- 1/2 cup macadamia nuts (salted is okay)
- 3 tbsp lemon juice
- 3 tbsp tahini
- 1 small garlic clove
- 1/4 tsp salt
- 1/3 cup water or more as needed
Instructions:
- Mix the cubed eggplant with some olive oil and salt and place on a baking sheet. Cover with aluminum foil and bake in a preheated oven at 350F for 10minutes. Remove the foil and continue baking until cooked through. Set aside to cool.
- While the eggplant is baking, spray the torn arabic bread with some oil and spread on a baking sheet. Bake until crispy.
- To make the sauce, place all the sauce ingredients in a blender and and blend until smooth.
- To serve, mix all the salad ingredients together, top with the bread, followed by the sauce and sprinkle with the pine nuts.
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