It’s perfect as a side dish…but for us this week, it was a meal!
1 can (15 oz) garbanzo beans, drained/rinsed
1 can (15 oz) black beans, drained/rinsed
1/2 cup fresh spinach, chopped (pack it in)
2 green onions
2 TBSP olive oil
1 TBSP pressed garlic
1 TBSP lemon juice (or just squeeze 1/2 lemon – approx the same)
1/4 cup crumbled feta
salt (as desired – I used a pinch)
The photos don’t have feta because I was out! I know… terrible things happen.
Feta really is the queen of Mediterranean cuisine, in my opinion. Put her in there.
Hey in a few days, we’re already farewelling October.. I can’t believe it, friends. Central Park is still holding onto those pretty leaves, so I hope Fall has a delayed departure. It’s been a lovely season in NYC, I’m truly sad to see it go. But guess what’s around the corner??? HOLIDAYS:)
More recipes to come!
from my Tiny Kitchen,