I’m a real big fan of entertaining/hosting. I try to keep enough random food and drinks around the house so that I can throw together some quick sangria or a random appetizer like nacho bites at any given time. Look, if you want people to come to your house, you gotta offer them more then just your winning personality are sparkly smile. Booze and food usually do the trick.

I’m a real big fan of being resourceful. In fact I count the sheets of toilet paper I use each time I go to the bathroom. What? I don’t need 4 sheets if it’s a 3 sheet job. You gotta pinch pennies where you can.

I’m a real big fan of good food. Hence my blog.

Sometimes those 3 things don’t mix though. Sometimes it’s difficult to entertain, be resourceful AND have good food. Then I met this salad. It’s basically a hodge podge of whatever I found in my cupboards and fridge.

This serves anywhere from 4-10 people, depending on how many other dishes you have to go with it. I served it at Easter for 10 people, but we had 4 other side dishes and a main dish. So you be the judge…

Recipe inspiration came from Merry Gourmet
2 cans chickpeas, drained
1/2 cup sundried tomatoes, chopped (I used the kind packed in oil and just drained them)
1 cup grape tomatoes, cut in half
1/2 cup crumbled feta
2 tbsp olive oil (or use some of the sun dried tomato oil since it has extra flavor)
2 tbsp red wine vinegar
2 tbsp fresh basil, chopped
2 tbsp green onions, chopped
2 tbsp fresh parsley, chopped
1/2 tsp kosher salt
1/2 tsp black pepper
2 cloves garlic, minced

Mix all the ingredients in a bowl. That’s it. Enjoy.
*Can be made a day ahead of time and just stored in the refrigerator.