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Greek Salad Spread

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 time20 min
Total time35min
ServingsMakes 12 servings, 2 Tbsp. spread and 6 crackers each.
  • 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
  • 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 Ahead
    The chickpeas can be cooked with the garlic powder ahead of time. Cool, then refrigerate up to 3 days before using as directed.
  • Substitute
    Substitute 2 tsp. chopped fresh oregano for the dried oregano.
  • Special Extra
    Garnish with fresh oregano leaves before serving.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 9g 
   Saturated fat 3g 
   Trans fat 0g 
Cholesterol 15mg 
Sodium 270mg 
Carbohydrate 23g 
   Dietary fiber 4g 
   Total sugars 1g 
   Added sugars 0g 
Protein 5g 
Vitamin A6 %DV
Vitamin C2 %DV
Calcium4 %DV
Iron10 %DV
Potassium4 %DV
Vitamin D0 %DV

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