 |
| source |
15.5 ounce can chickpeas, rinsed and drained
¼ cup Basil Pesto
3 tablespoons crumbled feta
3 tablespoons diced red onion
2 tablespoons toasted pine nuts or slivered almonds
Mix chickpeas with basil pesto in a small mixing bowl.
Stir in feta cheese,red onion and pine nuts.
Refrigerate for 30 minutes before serving.
¼ cup Basil Pesto
3 tablespoons crumbled feta
3 tablespoons diced red onion
2 tablespoons toasted pine nuts or slivered almonds
Mix chickpeas with basil pesto in a small mixing bowl.
Stir in feta cheese,red onion and pine nuts.
Refrigerate for 30 minutes before serving.
Source : Mother Thyme
No comments:
Post a Comment