This is one of my absolute favorite things to make at this time of year. It takes almost no time to prepare, so I’ll whip up a big batch on my day off and then all I have to do when I get home is put it in a bowl or mash it up and put it on toasted bread drizzled with some olive oil. It also makes a great appetizer along with some homemade or store-bought pita chips. Honestly, when serving this as a dip or a spread, I don’t even bother taking out my food processor, I just use the bottom of a glass and mash it a bit.
YIELD
4 servingsPREP
10 minCOOK
0 minREADY
15 minIngredients
Directions
Mediterranean Chickpea Salad:
Combine all ingredients in a bowl.
If serving as more of a dip or spread, mash it up until you get the desired consistency.
Homemade Pita Chips:
Preheat oven to 350℉ (180℃).
Toss the pita slices with the spices, to taste (remember that the cayenne pepper is very spicy, so use less than the others).
Toss with enough olive oil to coat.
Bake in the oven for about 5 minutes, or until golden and crispy.
Comments
