I hope you had a wonderful Mother's Day and a great time on National Scrapbook Day. We had a lot fun both at the retreat and on our fan page. There where giveaways,contest and prizes!
As many of you know I am always looking for new recipes. I tried this one this past weekend and the girls loved and wanted the recipe so I thought I would share it with you too.
Mediterranean Chickpea Salad with Lemon Dressing
Serves 6
INGREDIENTS
2 Tablespoons lemon juice
2 Cups cherry tomatoes,halved
1 Tablespoon olive oil
1 (15 1/2 oz) can chickpeas,rinsed and drained
1 garlic clove,minced
1 (7 oz) jar roasred red peppers,
1/2 teaspoon dried oregano
drained and thinely sliced
1/4 teaspoon salt
1 (6 1/2 oz) jar artichoke hearts,
1/4 teaspoon pepper
drained and queartedred
1 small head romaine lettuce,
tron into bite size pieces (6 cups)
1/2 Cup crumbled feta
6 pitted kalamata olives, coarsely chopped
1 medium English cucumber,peeled and diced
DIRECTIONS:
1. Whisk the lemon juice,oil,garlic,oregano,salt,and pepper together in small bowl.
2. Arrange the lettuce on a large platter; top with the diced cucumber,tomatoes,chickpeas,peppers,and artichoke hearts.
Drizzle with the dressing and sprinkle with the cheese and olives. Server at once, or cover and refrigerate for up to 3 days. I hope you enjoy this....let me know if you try it. I'd love to how you like it.
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