Hungarian Chick Peas

By moninikole

Ingredients

• 15 oz. can chickpeas (garbanzo beans), rinsed and drained
• 2 tablespoons pitted and quartered kalamata olives (or other Greek olives)
• 2 tablespoons each: raisins, chopped cilantro, and minced yellow or white onion
• 1 tablespoon each: extra-virgin olive oil and raw agave nectar
• 2 teaspoons each: dijon mustard, fresh lime juice, and smoked paprika
• 1 teaspoon dried oregano
• 2 large cloves garlic, minced or pressed
• 1/2 teaspoon sea salt

Preparation

Step 1

Combine all of the ingredients and stir very well. Serve cold or at room temperature. This will keep, refrigerated in an airtight container, for up to a week.