1 15-oz. can chickpeas, drained and rinsed
2 red bell peppers, diced
1 small shallot, minced
2 T. fresh lemon juice
2 T. olive oil
1/2 t. kosher salt
1 c. coarsely chopped fresh herbs (such as basil, oregano, and parsley)
1/2 c. crumbled feta cheese
Stir together chickpeas, red peppers, shallot, lemon juice, oil, and salt. Fold in herbs. Top with feta cheese just before serving.
Serves 4-6.
Southern Living magazine, August 2013, p. 134.
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