1 can of ful
enough Feta cheese to nicely coat the beans (crumbled into bite size pieces)
NO salt because the Feta cheese has more than enough
extra virgin olive oil
3-4 garlic cloves smashed! really well
Chop all these ingredients:
4 stems of green onions
a handful of parsley
I am not very good at taking photos so I only post one photo of the recipe (the part where it’s time to eat it!), otherwise I would LOVE to show you step by step the process of the dish.
But for the purposes of not to embarrass myself and for you NOT want to create this dish because of poor quality images, I have opted for one lonely snapshot. Sorry!
Again for my measurements, they have been done by my eyes, and so far in my recipes the ingredients balance each other out.
Therefore, the ful would be the same amount as the tomatoes and Feta cheese.
I leave it open for whatever you want to make…if you have a small can of beans then you would know how much to put for tomatoes, if you have like…oh…a 24oz can of beans then you would put enough tomatoes to equal that…
Anyway back to the dish:
- Rinse ful from the cans and heat them a bit on the stovetop with some water.
- Pour them in a nice platter and add the veggies, parsley, Feta, smashed! garlic and lemon juice. Mix well.
- Drizzle with some e.v.o.o. (I think of Rachel Ray everytime I write that!) and garnish with some chopped parsley.
- Serve with some warm, steamy pita bread. Or crackers. Or corn chips. Or if you don’t eat any carbs, you are more than welcome to eat this healthy yumminess with just a spoon.
p.s. (what does this mean anyway?!)
This is great to take to work, eat for breakfast, lunch, brunch, dinner, or snack. Wonderful as a side dish, an appetizer for a potluck…
Where and when would you serve this dish?