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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Add Mediterranean flavor with kalamata olives, feta cheese, parsley and rosemary. Once you've served this as a side dish, you can toss the leftovers with pasta for a main-dish pasta salad. Ingredients:
1/4 cup chopped fresh flat-leaf parsley |
1/4 cup kalamata olives, pitted and coarsely chopped |
1/4 cup pickled banana peppers, coarsely chopped |
1/4 cup (1 ounce) 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 extravirgin 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. Drizzle over bean mixture; toss to coat. Chill at least 1 hour.
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