I like dinners outside and am surprised the weather is still allowing them. As long as mother nature allows, I will be out there enjoying her company. This Feta-Chickpea Salad was light, refreshing, and oh so good.
None of this is my furniture – I’m glad to be living with the right people this summer
Chopped basil smells good
Some more banana bites. My favorite part is the salt on top. Salty + sweet = tasty
and it was all yellow
Hands on time: 10 minutes
Total time: 10 minutes
1/2 cup chopped sun-dried tomatoes
1 1/2 tablespoons chopped fresh basil
1 1/2 tablespoons chopped fresh parsley
2 (16-ounce) cans chickpeas, rinsed and drained
2 ounces feta cheese, crumbled (about 1/2 cup)
1 small shallot, minced
2 tablespoons fresh lemon juice
1 1/2 extra-virgin olive oil
1/4 teaspoon freshly ground black pepper
1. Combine first 6 ingredients in a medium bowl.
2. Combine lemon juice, olive oil, and black pepper in a custard cup or small bowl; stir with a whisk. Add to chick-pea mixture, tossing to coat. Serve immediately, or refrigerate until ready to serve.
Serves 4 (serving size 1 cup)