|
photo: marylandmeals.com
Easy
2 (15-ounce) cans chickpeas, drained
1 tomato, chopped
1 roasted red pepper, chopped
½ cup feta cheese, crumbled
Dressing:
1 tablespoon red wine vinegar
¼ cup fresh lemon juice
1 tablespoon cumin
1 teaspoon fresh minced garlic
½ teaspoon crushed red pepper flakes
¼ cup olive oil
Salt and pepper to taste
Toss together salad ingredients in a medium bowl. Whisk together all dressing ingredients except olive oil. Gradually whisk in olive oil. Pour over salad and mix well. If not serving immediately, refrigerate until ready to serve.
If you’re a fan of chick peas, try this great side dish.
