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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This a very good recipe from Cooking Light Magazine. The combination of flavors is wonderful and very Greek-like. I use more olives and banana peppers for more texture and flavor. Chill time is cook time. Ingredients:
1/4 cup chopped fresh, flat leaf parsley |
1/4 cup kalamata olive, pitted and coarsely chopped |
1/4 cup pickled banana pepper, chopped coarsely |
1/4 cup crumbled feta cheese |
2 teaspoons chopped fresh chives |
1 teaspoon chopped fresh rosemary |
2 (15 ounce) cans chickpeas, rinsed and drained |
3 tablespoons fresh lemon juice |
1 tablespoon extra virgin olive oil |
2 garlic cloves, minced |
Directions:
1. Combine the first 7 ingredients in a medium bowl.
2. Combine lemon juice, olive oil, and garlic in a small bowl.
3. Stir with a whisk.
4. Drizzle over bean mixture.
5. Toss to coat.
6. Chill at least one hour.
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