The chicken and chickpea/potato Greek salads and the bread are leftovers from yesterday.
The rye crackers are from dough I made last week. The roasted red pepper hummus was from scratch using chickpeas I canned a few weeks ago. The cheese on the cheese brand is leftover from last week’s pizza ration.
Cost per person? No idea.
I didn’t write anything down but it was something like this:
Dice up a pound of potatoes.
Toss in more lemon juice than seems right and some olive oil, salt and Greek seasoning.
Line a baking sheet with parchment paper and bake the potatoes at 450 for about 25 minutes.
Let them cool completely. Toss with a can of chickpeas, quarter cup of lemonade juice, two tablespoons of mayo, maybe 1/3 cup finely diced red onion.
Thank you!
Oh, forgot. Add more greek seasoning in the final mix.