This week’s meat-free Friday recipe is a side-dish, rather than a main dish, that I adapted from a Cooking LIght recipe (photo credit: Cooking Light). This one is always a hit when I serve it!
1/4 cup red wine vinegar
1 tblsp olive oil
salt and pepper to taste
about 2 tsp chopped garlic
2 15 oz. cans of chickpeas, drained
1 red onion, chopped
1/4 to 1/2 cup pitted nicoise olives
1 tblsp chopped parsley
1 tsp chopped oregano (more, if you like oregano)
1 tsp chopped rosemary (don’t overdo it with this one)
1 tsp chopped thyme
1) Combine vinegar, olive oil, salt and pepper, and garlic in a small bowl.
2) Combine chickpeas and remaining ingredients in a large bowl.
3) Pour vinegar mixture over chickpea mixture and toss.
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