1 tbsp District Spice Ranch blend
1 cup plain yogurt
- Combine District Spice Ranch blend and yogurt, and whisk until well-blended.
This can be prepared right before serving, but tastes best if prepared the day before, and kept in the fridge until serving. Occasional stirring may be necessary to maintain consistency, due to not using emulsifiers or other preservatives.
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.