Pesto to the rescue – poco-cocoa
I’ve always loved tabbouleh, but I rarely make it because my favorite recipe, from the Lake Austin Spa Resort, calls for fresh mint, fresh parsley, fresh
Ingredients
- 3 tablespoons fresh lemon juice
- 2 cups cherry tomatoes, halved
- 3/4 cup (3 ounces) crumbled feta cheese
- 1/3 cup thinly sliced green onions
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon freshly ground black pepper
- 1 (19-ounce) can chickpeas, rinsed and drained
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