2 cups canned chickpeas, rinsed
1-2 garlic cloves minced
3 green onions thinly sliced
1 green pepper (recipe called for 1/2 red pepper)
2 T minced basil (recipe called for parsley)
7-9 green or black olives sliced
1/2 cup feta cheese (I used the basil and tomato flavored)
1 T olive oil
3 T lemon juice
black pepper to taste
Mix all the veggies and the feta cheese. Mix oil and lemon juice separately then pour over veggies and mix well. I've refrigerated it until dinner time so the flavors will blend. I did do a taste test and it was good.
So I went out to the garden to get the basil and green pepper I needed for this recipe and came back with a nice zucchini, a cucumber and this beauty:
Robin for Thursday's Kitchen Cupboard.