Friday, February 20, 2009

Chick Pea Salad

This is my friend Cassie's recipe, and it is wonderful!!! It must marinate for an hour or so, making it a great make-ahead luncheon option. It's also quick, inexpensive, and healthy--bonus!

  • 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

  • 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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