This is one of my favorite side dishes to make, year round. Chickpeas are the star of the dish and offer plenty of plant based protein, fiber, and includes several B vitamins, calcium, iron, magnesium and zinc. In the summer, I try to add more fresh ingredients, and when they become less available, there are plenty of alternatives to use. The best part is, it gets better each day!
A savory, protein packed side dish that can be altered to suit a range of palates. So easy to make, and has so many simple variations, depending on what's in your kitchen. While I put in measurements, all of the ingredients are to taste, preference and availability.
| Servings | Prep Time |
| 4 people | 10-15 minutes |
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A savory, protein packed side dish that can be altered to suit a range of palates. So easy to make, and has so many simple variations, depending on what's in your kitchen. While I put in measurements, all of the ingredients are to taste, preference and availability.
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Ingredients
- 1 29 oz can Chickpeas I prefer Eden
- 1/2 Cup Kalamata olives
- 1 Cup Grape or Cherry Tomatoes sliced in half
- 1/3 Cup Organic Feta optional
- 2 Tbsp olive oil
- 1 Lemon juice or juice of 1 whole lemon
- Salt and Pepper to Taste
Servings: people
Recipe Notes
Variations include:
Adding 1/3 C sundried tomatoes in place of fresh tomatoes
Adding 1/2 cup chopped cucumber
Mixing in 3 Tbsp of pesto, in place of oil and lemon juice
Omitting the Feta for a vegan option
Adding 1/3 cup of chopped bell pepper
*As always, use organic whenever possible
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