1 15 ounce can of chickpeas (rinsed)
4 tomatoes (plum work best, sliced into half-moon shapes)
1/2 cup fresh cilantro or parsley, minced (we use parsley)
2 tablespoons fresh lemon juice
1 cup crumbled Feta (approx. 4 ounces)
Salt & Pepper
1 tablespoon of oil
Heat oil in skillet over medium-high heat. Pat dry the chickpeas and add to skillet. Cook them until slightly crispy, about 3-5 minutes. Stir in the tomatoes, parsley, lemon juice, 1/2 t salt and 1/4 t of pepper. Sprinkle with Feta and serve immediately.
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