A few days ago, I returned from an awesome vacation visiting family in Omaha, Nebraska. It had been nine years since we saw each other. Now yawl I need to say no more than we are descendants from the South and love to cook. I haven’t had rice for breakfast since I was a child visiting my father’s parents in Arkansas. I had a full meal every evening, except dinner at the jazz club. Okay, let me get to the recipe for today. No meat Thursday! Quick, easy and light, also calorie friendly.
INGREDIENTS
- 2 tbsp. extra virgin olive oil
- 1/2 medium red onion, diced
- 3 garlic cloves, minced
- 3 cups cooked or canned chickpeas
- 2 cups grape tomatoes, halved
- 1/2 cup sliced basil
- 16 Kalamata olives, pitted and halved or chopped
- 1/4 cup sliced scallions
- zest and juice of 1 lemon
DIRECTIONS
- In a skillet over medium heat, warm oil until shimmering.
- Add onion and garlic, cooking until softened. Remove from heat and let cool, slightly.
- In a large bowl, combine chicpeas, tomatoes, feta, basil, scallions, olives, lemon zest, and lemon juice. Stir in onion-garlic mixture and toss to coat.
- The dish can be made ahead and chilled. It’s best served at room temperature.
