Makes 4-6 servings
1 1/2 tbsp District Spice blend (Gyro, Tuscan, or Tuscan Heat)
31 oz (2 cans) Chickpeas
1/2 red onion, chopped
1/2 cup sun-dried tomatoes, chopped
2 tbsp olive oil
2 tbsp balsamic vinegar
Salt and pepper, to taste
- Strain chickpeas, add to mixing bowl.
- Add red onion, sun-dried tomatoes, District Spice blend, olive oil, and balsamic vinegar. Toss thoroughly. Add salt and pepper to taste and toss. Keep refrigerated until ready to serve.