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Chickpea Salad, Moroccan (P, TNT)
Source: Unknown
Serves: 4 to 6

16 ounces of canned or cooked chickpeas/garbanzo beans
1/2 cup of black olives (not canned olives)
2 tomatoes, chopped
1 purple onion, diced
1 sweet red pepper, diced
1/2 cup olive oil
1/4 cup red wine vinegar
2 to 3 garlic cloves, crushed
1/2 teaspoon cayenne
1 tablespoon cumin
1/4 cup freshly chopped parsley

Mix all ingredients and serve chilled. Cold and spicy is a good combination for summer picnics.

Posted by Angel Katz

Nutritional Info Per Serving: N/A