CHEF JEFF — ONE BYTE AT A TIME: Chickpeas and Feta with Kalamata Olives

Chickpeas (or garbanzo beans) are a veggie that’s grown in North Dakota. They’re often found in hummus, a high-protein spread, and also salads, such as the following Greek version.

Chickpeas and Feta with Kalamata Olives

4 cups canned chickpeas, drained and rinsed well

1 medium tomato, chopped

¼ cup minced red onions

¼ cup chopped pitted kalamata olives

2 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

1 tablespoon lemon juice

2 teaspoons smoked paprika

1/3 cup crumbled low-fat feta cheese

¼ cup chopped parsley

¼ cup chopped fresh mint

Fresh-ground black pepper, to taste

4 cups field greens or 6 lettuce leaves (optional)

Combine all ingredients except lettuce in large bowl; toss. Let marinate 15 minutes or refrigerate overnight. Serve as is or over a bed of greens.

Yield: Serves 10.

Approximate nutritional analysis per serving: 152 calories, 5 grams fat (0.8 grams saturated), 2 milligrams cholesterol, 21 grams carbohydrates, 5 grams fiber, 7 grams protein, 121 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: chef jeff, garbanzo beans, features, food, northland, agriculture, recipes, chickpeas, salads