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Brenda's Chickpea Salad

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3 cans drained and rinsed chickpeas
1½ cup cubed tomatoes (3/4 inch)
1½ cup chopped red onions
1 cup crumbled feta cheese
1/2 dried currants
3/4 cup finely chopped parsley
2 tablespoons chopped fresh dill(optional)
1 cup pitted kalamata olive
1 teaspoon allspice
1/2 teaspoon cinnamon
1/2 cup fresh lemon juice
1/2 good olive oil
salt and pepper to taste

Combine all ingredients and let sit in the refrigerator for and hour, this will make the flavors marry together. Serve as part of the mezza platter or serve as an appetizer on its own with flat bread.

 

 

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