HERBACIOUS MEDITERRANEAN CHICKPEA SALAD
2 cans chickpeas garbanzo beans, rinsed and drained, or 3 cups cooked chickpeas
1 medium red bell pepper chopped
1 ½ cups chopped fresh flat-leaf parsley about 1 bunch
½ cup chopped red onion
½ cup chopped celery plus leaves about 2 ribs
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice from 1 to 1 ½ lemons
2 cloves garlic, pressed or minced
½ teaspoon kosher salt and freshly ground black pepper
In a large bowl, add the chickpeas, bell pepper, parsley, red onion, and celery. In a small bowl, whisk together the olive oil, lemon juice and garlic, and season to taste with the kosher salt and freshly ground black pepper. Add the dressing to the chickpea mixture and toss to coat. Serve immediately or chill up to 4 days. Before serving, add more salt and pepper to taste.
Recipe posted by Lesdee Gloak Bam
Photo: Lesdee Gloak Bam
