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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

20 min

Total time

35 min

Servings

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

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Ingredients

1/2 cup rinsed canned chickpeas (garbanzo beans)
1/4 tsp. garlic powder
1 tomato, seeded, chopped and divided
1/4 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

Preparation

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.

Recipe Tips

Make AheadThe chickpeas can be cooked with the garlic powder ahead of time. Cool, then refrigerate up to 3 days before using as directed.

SubstituteSubstitute 2 tsp. chopped fresh oregano for the dried oregano.

Special ExtraGarnish with fresh oregano leaves before serving.

218628

Nutrition Information Nutrition per serving
Calories		190
% Daily Value*
Total Fat 9g
	Saturated Fat 3g
	Trans Fat 0g
Cholesterol 15mg
Sodium 270mg
Total Carbohydrate 23g
	Dietary Fiber 4g
	Total Sugars 1g
	Includes 0g Added Sugars
Protein 5g
Vitamin A		6% DV
Vitamin C		2% DV
Calcium		4% DV
Iron		10% DV
Potassium		4% DV
Vitamin D		0% DV

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