Yields121 Servings
2-14 ounce cans chickpeas, rinsed and drained
1 red onion, sliced with the grain
4 fresh garlic cloves, finely chopped
1 teaspoon ground cumin
1½ teaspoons paprika
3 tablespoons olive oil
juice of 1 lemon
sea salt and pepper, to taste
¼ cup fresh flat-leaf parsley leaves, chopped, save some uncut to garnish
¼ cup fresh cilantro leaves, chopped, save some uncut to garnish
4 ounces firm goat cheese or feta cheese, crumbled (optional)
8 slices toasted whole wheat bread
11. Wash hands with soap and warm water. Wash produce well and chop as directed.
22.In a large bowl, mix chickpeas, onions, garlic, cumin and paprika.
33.Stir in olive oil and lemon juice, making sure everything is well coated.
44.Season with salt and pepper, and toss in chopped parsley and cilantro.
55.Top with crumbled goat or feta cheese and sprinkle parsley and cilantro leaves on top.
66.Serve as an appetizer with whole wheat toast or warm pita bread.
Ingredients
2-14 ounce cans chickpeas, rinsed and drained
1 red onion, sliced with the grain
4 fresh garlic cloves, finely chopped
1 teaspoon ground cumin
1½ teaspoons paprika
3 tablespoons olive oil
juice of 1 lemon
sea salt and pepper, to taste
¼ cup fresh flat-leaf parsley leaves, chopped, save some uncut to garnish
¼ cup fresh cilantro leaves, chopped, save some uncut to garnish
4 ounces firm goat cheese or feta cheese, crumbled (optional)
8 slices toasted whole wheat bread
Directions
11. Wash hands with soap and warm water. Wash produce well and chop as directed.
22.In a large bowl, mix chickpeas, onions, garlic, cumin and paprika.
33.Stir in olive oil and lemon juice, making sure everything is well coated.
44.Season with salt and pepper, and toss in chopped parsley and cilantro.
55.Top with crumbled goat or feta cheese and sprinkle parsley and cilantro leaves on top.
66.Serve as an appetizer with whole wheat toast or warm pita bread.
