Greek Salad Spread

3  Ratings
  • 20 min prep
  • 35 min total
  • Makes 12 servings, 2 Tbsp. spread and 6 crackers each.


Greek Salad Spread Recipe

Ingredients

  • 1/2 cup rinsed canned chickpeas (garbanzo beans)
  • 1/4 tsp. garlic powder
  • 1 tomato, seeded, chopped and divided
  • 1/4 cup chopped pitted kalamata olives, divided
  • 1 pkg. (8 oz.) Neufchatel cheese, softened
  • 1 tsp. dried oregano leaves
  • 1 tsp. lemon zest
  • 1 Tbsp. chopped fresh parsley
  •  TRISCUIT Crackers

Instructions

  • Cook  chickpeas and garlic powder in small skillet sprayed with cooking spray on medium-high heat 5 min. or until chickpeas are golden brown, stirring frequently. Cool completely.
  • Reserve  2 Tbsp. chickpeas for later use; chop remaining chickpeas. Reserve 2 Tbsp. tomatoes and 1 Tbsp. olives for garnish.
  • Mix  Neufchatel cheese, chopped chickpeas, oregano, lemon zest and parsley in medium bowl until blended. Add remaining tomatoes and olives; mix well.
  • Spoon  Neufchatel mixture into serving dish; top with reserved chickpeas, tomatoes and olives.
  • Serve  with crackers.

Recipe Tips

Make AheadThe chickpeas can be cooked with the garlic powder ahead of time. Cool, then refrigerate up to 3 days before using as directed.

SubstituteSubstitute 2 tsp. chopped fresh oregano for the dried oregano.

Special ExtraGarnish with fresh oregano leaves before serving.

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Nutrition Information

Makes 12 servings, 2 Tbsp. spread and 6 crackers each.

Nutrition per serving:

    • Calories 190 
    • Total fat 9 g
    • Saturated fat 3 g
    • Cholesterol 15 mg
    • Sodium 270 mg
    • Carbohydrate 23 g
    • Dietary fiber 4 g
    • Total sugars 1 g
    •     Includes added sugars 0 g
    • Protein 5 g
    • Vitamin A 6 %DV
    • Vitamin C 2 %DV
    • Vitamin D 0 %DV
    • Calcium 4 %DV
    • Iron 10 %DV
    • Potassium 4 %DV
    • n/a indicates that data is not available

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