Recipes and Links

Fresh Herb Chickpea Salad with Olives and Tomatoes

 Serves: 4

 Ingredients:

 2 (14-15 ounce) cans of chickpeas, rinsed and drained

 ½ cup roasted red and or yellow peppers, chopped, optional

 ½ cup sliced kalamata olives

 ½ cup sliced cherry tomatoes

 ½ cup fresh basil, chopped

 ½ cup fresh Italian (flat-leaf) parsley, chopped

 3 scallions or green onions, ends trimmed, white and light green parts only, cut thin (About 2 Tbsp)

 2 cloves garlic, pressed or minced

 2 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

 2 Tbsp Flying Olive Garlic Extra Virgin Olive Oil

 1 lemon, juiced (about ¼ cup)

 Salt and freshly ground black pepper to taste

Crumbled feta or queso fresca, if desired

 Directions:

 In a large bowl, add the chickpeas, peppers, if desired, kalamata olives, cherry tomatoes, fresh basil and fresh parsley, onions, and garlic. Whisk together the Flying Olive Sicilian Lemon Balsamic Vinegar,  and the Flying Olive Garlic Extra Virgin Olive Oil. Mix in about 2 Tbsp of lemon juice and taste. Add more lemon juice as desired and the salt and pepper. Mix thoroughly and serve.

 Submitted by Barb L.