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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Cooking Light, OCTOBER 2005 Ingredients:
1/4 cup chopped fresh flat-leaf parsley |
1/4 cup kalamata olive, pitted and coarsely chopped |
1/4 cup pickled banana pepper, coarsely chopped |
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. Combine juice, oil, and garlic, stirring with a whisk.
2. Drizzle over bean mixture; toss to coat. Chill at least 1 hour.
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