Goodness, gracious. I thought the weekend would never arrive! Is it just me, or do the work weeks seem to get longer and longer during football season? It felt so wonderful to sleep in today. We’ve got folks coming over for a day of football today, so I gotta make this quick.
I’ve been trying to whip my booty into shape lately. Incase you were wondering, testing recipes for this blog is not good for my diet. Something about pumpkin cookie puffs and smores cookies just packs on the pounds. Well, I decided to pull a fast one on you and make something healthy! I really love chickpeas, so I thought I’d mess around making a “salsa” of sorts with them. If you’ve never had chickpeas, they’re wonderful. Very creamy and filling. This is the bean they make hummus with. Since they’re found in a lot of Mediterranean cooking, I threw in feta, cucumbers and oregano to keep with that theme. This salsa is very fresh and satisfying, and the perfect addition to your next get-together.
Chickpea and Feta Salsa
Ingredients
- 1 (16 oz) can of chickpeas (garbanzo beans)
- 1 green onion, sliced thin
- 1 cup diced cucumber
- ½ cup diced bell pepper
- ½ cup crumbled feta
- 2 tbsp. olive oil
- 2 tbsp. red wine vinegar
- ½ tsp. dried oregano
- ½ tsp. fresh cracked black pepper
- 1 tsp. garlic salt
Instructions
- In a large bowl, combine chickpeas, onions, cucumbers, bell peppers and feta.
- In a small bowl, whisk together olive oil, vinegar, oregano, pepper and salt. Pour over chickpea mixture and toss to combine.
- Cover and chill until ready to serve.
Makes about 2 cups
I hope you have a wonderful Saturday! The Gators have a big game against LSU tonight, so wish us luck. Go Gators!The Duchess
This looks great! I love chickpeas and always looking for new ways to use them.
Go Gators!!
Thanks, Aggie. I love chickpeas, too. They’re so good for you! This salsa is nice and refreshing.