- 2 cans chick peas, rinsed and drained
- 3 T.-1/2 c. olive oil (I just pour some in)
- 2 t. salt
- 1 t. pepper
- 1-2 cloves minced or crushed garlic
- 3 T.-1/4 c. lemon juice (I use about the same amount lemon juice to olive oil)
- 1/2 c. -1 c. parsley or chopped spinach
Optional:
- dash red pepper
- 1/4 c. sesame seeds
- 1/4 c. feta cheese (very good with this)
Mix and marinate 1 hour in fridge. Serve on bed of spinach or wrapped in tortilla or pita.
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