One 7-oz. can of chickpeas (Garbanzo beans)
6-7 cherry tomatoes
1 tbsp chopped fresh basil
1tbsp chopped fresh parsley
Juice from 1/2 of a lemon
1 tbsp olive oil
2 oz. crumbled feta cheese
1. Rinse and drain the chickpeas.
2. Place chickpeas, tomatoes, basil, parsley, and feta in a bowl.
3. Squeeze juice of lemon over the salad, drizzle in olive oil, add a pinch of salt and pepper and mix thoroughly.
This was filling and delicious enough on its own but I decided to serve it over a bed of fresh baby spinach.
- Posted using BlogPress from my iPhone
Location:East Hartford, CT
