Here in west central Florida, summer has announced itself with blistering heat. No frequent afternoon thunderstorms yet, though I'm sure they are coming eventually.
Sharing another favorite recipe that I've already made a couple of times and plan on making more; I call it Mediterranean chickpea salad. Amounts aren't given, as they depend on taste and the number of people you're feeding. I find that one can of chickpeas plus other ingredients makes about 4-5 servings.
Ingredients:
Canned chickpeas, drained
Diced red onion
Diced cucumber
Halved cherry or grape tomatoes
Crumbled feta cheese
Chopped flat-leaf parsley
Salt
Black pepper
Garlic powder
Oil
Vinegar or lemon juice
Directions:
Mix all ingredients in large serving bowl and chill until ready to serve. Keeps for 4-5 days, and the flavor intensifies with time.
Refreshing and quite filling, able to be a light lunch on its own.
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