Chickpea Salad
Adapted from this website.
Ingredients
|
Ingredients
|
Amount |
| Chickpeas |
2 cans |
| Red Bell Pepper |
1 unit |
| Small Red Onion |
0.5 unit |
| Flat-leaf Parsley |
1 bunch |
| Celery |
2 ribs |
| Extra-Virgin Olive Oil |
3 tbsp |
| Lemon Juice |
3 tbsp (1-1.5 lemons) |
| Garlic |
2 cloves |
| Kosher Salt |
1/2 tsp |
Timings
Chopping everything up, 30 minutes.
Let sit overnight for flavors to meld (recommended).
Recipe
- Drain chickpeas, let dry while you chop up the veggies.
- Chop up the bell pepper, parsley, red onion, celery.
- Mix together equal parts Extra-Virgin Olive Oil and Lemon Juice. Add garlic.
- In a medium bowl, combine all of the ingredients. Toss until combined. Taste
and add additional lemon juice, salt, or pepper if necessary.
- Serve immediately, or chill until you’re ready to serve. Leftovers keep well,
covered in the refrigerator, for up to 4 days.