I am all for easy and delicious when it comes to appetizers and side dishes, and this dish is perfect for either.
The original recipe comes from Chef Savvy.
I've been fighting yet another cold, and was looking for something quick to whip up for a late lunch/snack when I stumbled upon this recipe on Pinterest, of course.
It is so colorful and packed with flavor, and healthy too! What's not to like?
1 (10.5 ounce can) chickpeas, drained
1 clove garlic, minced
1/2 cup cucumber, diced
1 cup tomato, diced
1/2 cup olives, diced
1/4 cup red onion, diced
1 tablespoon parsley, chopped (I used dried because it was all I had on hand)
1/4 teaspoon, dried oregano
1 tablespoon basil, chopped
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
salt and pepper to taste
1. Add all of the ingredients to a medium bowl. Toss to combine.
2. Season with salt and pepper to taste.
3 Serve immediately or refrigerate until ready to serve.
As I mentioned, it is perfect alone as a side or serve with tortilla scoops as an appetizer.