Greek Salad Spread

Kalamata olives, tomatoes, chickpeas and lemon are the Greek flavors highlighted in this creamy spread. Serve on TRISCUIT Crackers for a hearty appetizer.

Prep time:

0 min

Total time:

0 min

Servings:

Makes 12 servings, 2 Tbsp. spread and 6 crackers each.

Ingredient list

½ cup rinsed canned chickpeas (garbanzo beans)
¼ tsp. garlic powder
1 tomato, seeded, chopped and divided
¼ cup chopped pitted Kalamata olives, divided
1 pkg. (8 oz.) Neufchatel cheese, softened
1 tsp. dried oregano leaves
1 tsp. lemon zest
1 Tbsp. chopped fresh parsley
TRISCUIT Crackers

Directions

Cook chickpeas and garlic powder in small skillet sprayed with cooking spray on medium-high heat 5 min. or until chickpeas are golden brown, stirring frequently. Cool completely.

Reserve 2 Tbsp. chickpeas for later use; chop remaining chickpeas. Reserve 2 Tbsp. tomatoes and 1 Tbsp. olives for garnish.

Mix Neufchatel cheese, chopped chickpeas, oregano, lemon zest and parsley in medium bowl until blended. Add remaining tomatoes and olives; mix well.

Spoon Neufchatel mixture into serving dish; top with reserved chickpeas, tomatoes and olives.

Serve with crackers.

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