INGREDIENTS
12 oz cherry tomatoes cut into quarters
1 15 oz can chick peas
1/4 C chopped red onion
1 garlic clove minced
1/2 C chopped parsley
1 Tbsp chopped mint
1 Tbsp chopped basil
1/4 C Gindo's Jalapeno Poblano
6 to 7 pitted and chopped kalamata olives
2 tsp lemon juice
1 Tbsp extra virgin olive oil
DIRECTIONS
1. Add chick peas, tomatoes, olives, onions, garlic, parsley, basil, mint, olive oil, lemon juice and Gindo's Jalapeno Poblano to a bowl. Toss to combine.
2. Season with salt and pepper to taste. Serve immediately or refrigerate until ready to serve. Serve with pita chips, taco chips or on crostini's.
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