Smoky Minted Chickpeas and Feta with Kalamata Olives
Roxie Dominguez
This is a simple, crowd-pleasing recipe.
ingredients
- 4 C canned chickpeas, drained and rinsed
- 1 med tomato, chopped
- 1/4 C minced red onion
- 1/4 C chopped pitted kalamata olives
- 2 tbls extra virgin olive oil
- 1 tbls red wine vinegar
- 1 tbls lemon juice
- 2 tsp smoked paprika
- 1/3 C crumbled feta cheese
- 1/4 C chopped parsley
- fresh ground pepper to taste
- field greens or 6 lettuce leaves, optional
directions
Combine all ingredients except lettuce in a large mixing bowl; toss with a spoon. Let marinate 15 min or refrigerate overnight. Serve over lettuce greens if desired.
notes
This can be served over a bed of couscous as an entree
Source: Seattle Times
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