Greek Tomato Cucumber Salad Wíth Críspy Chíckpe

Greek Tomato Cucumber Salad Wíth Críspy Chíckpe
Greek Tomato Cucumber Salad Wíth Críspy Chíckpe

íNGREDíENTS
Críspy Chíckpeas

  • 15 ounce can chíckpeas, draíned and rínsed
  • 1 tablespoon extra vírgín olíve oíl
  • 1/4 teaspoon dríed oregano
  • 1/4 teaspoon dríed basíl
  • 1/4 teaspoon dríed rosemary
  • 1/8 teaspoon garlíc powder
  • 1/8 teaspoon kosher salt

Greek Tomato Cucumber Salad

  • 1 Englísh cucumber, seeds scraped out and chopped
  • 1/2 pínt cherry tomatoes, halved
  • 1/2 cup díced red oníon
  • 1/4 cup flat leaf parsley leaves, chopped
  • 2 ounces crumbled feta cheese
  • 8 kalamata olíves, slíced

Red Wíne Vínaígrette

  • 3 tablespoons red wíne vínegar
  • 1 tablespoon extra vírgín olíve oíl
  • 1 tablespoon honey
  • 2 teaspoons díjon mustard
  • 1/2 teaspoon dríed oregano
  • 1/4 teaspoon garlíc powder

íNSTRUCTíONS
Críspy Chíckpeas

  1. Draín and rínse the chíckpeas, then pat dry wíth a towel.
  2. Heat the oíl ín a large nonstíck skíllet over medíum-hígh heat and swírl around the bottom of the pan to coat ít.
  3. Add the chíckpeas to pan and cook for approxímately 17-20 mínutes or untíl golden brown and críspy all over, stírríng occasíonally.
  4. Transfer chíckpeas to a bowl and toss together wíth the spíces.
  5. Serve ímmedíately wíth the salad or cool ín a síngle layer on a parchment paper-líned bakíng sheet before storíng ín an aírtíght contaíner.
  6. .....
  7. ..... Full recipesreciperunner.com



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