Opening the cans is going to be the most difficult part. Ready, set go. Drain the chickpeas and olives, cut the olives if you want to, pour them in a bowl, add the tomatoes, throw in some cilantro and that’s it. These tomatoes have a little kick and enough spice not to have to add anything else. If you use the Italian seasoned tomatoes, some fresh basil would be a good choice. Obviously, using fresh ingredients would be your better choice but as usual, I use what I have because I’m too lazy to run to the store.
I know, this isn’t much of a recipe. It works for me for now and I think it’s pretty healthy.
I served this with easy beef enchilada casserole.
No comments:
Post a Comment