I have really low tolerance for crappy food. And one of my biggest pet peeves is eating a crappy meal when on vacation – such a waste! I also hate trying a new recipe that is just meh. To help prevent this, I’ve start relying heavily on friends for tried & true recipes, and a few of us contribute to a shared Pinterest board of Recipes Worth Repeating (Anna gets credit for starting it). This is a recipe that my friend Alise gave me that she had tweaked, and I tweaked it just a little more. It’s definitely a recipe worth repeating.
Bonus – it makes a lot so you have leftovers (and it’s definitely better the next day anyway). I’ve been eating it for lunch over greens all week, and it’s also great topped with some hemp seeds and/or nutritional yeast for extra protein.
Makes about 9.5 cups
- 2 cans of chickpeas, drained & rinsed
- 1 medium cucumber, diced
- 2 bell peppers, seeded and diced – I used red & yellow for some lovely color
- 7-10 green onions, green & white parts sliced
- 1 cup grape or cherry tomatoes, halved
- 1 cup parsley, chopped fine
- juice of 1 lemon
- 2 Tbs olive oil
- 1 tsp sea salt
- 1 tsp black pepper
- ½ heaping teaspoon Italian seasoning
- ½ tsp smoked paprika (Trader Joes carries this)
- 1/4 teaspoon crushed red pepper (optional…or add more 😀 )
- 1/2 cup feta cheese
Step one: Combine all ingredients.
Step two: Eat it. (But, if you can let it sit for at least a couple hours before eating, I recommend it.)