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Chickpea, Feta and Parsley Salad Drain the chickpeas, rinse and place in the salad bowl. Add crumbled feta, spring onion, parsley and lemon juice, season with salt and pepper. Add the cooled onion and garlic mixture and remaining oil and mix well.
Chickpea, Feta and Parsley Salad: Serves 6-8 as a side dish 1 medium onion, diced 3 cloves garlic 1 1/2 tbs olive oil Pinch red chili flakes 2 400g (14oz) tins of chickpeas 4 spring onions (scallions), green part only, chopped 1 cup chopped parsley Juice of one lemon 150g (5 ounces) feta Salt and pepper
LATE SUMMER APPETIZERS: "Whether you're entertaining guests or simply treating yourself to a relaxing long weekend, there's no better time to dig in and enjoy. From shrimp satay to a goat cheese and squash tart, these 15 finger-friendly appetizers embrace the best ingredients of the changing season." (Saveur.com)