Auntie Bonnie's Chickpea Salad

Salads > Vegetables >

Author: AP/Sarah Kramer's "La Dolce Vegan!" Arsenal Pulp Press, 2005
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Ingredients

Start to finish 1 hour, 10 minutes active

19-ounce can chickpeas, drained and rinsed
1/4 small red onion, minced
1 to 2 garlic cloves, minced
1 large tomato, diced
1/4 cup chopped fresh parsley
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


Directions

In a large bowl, combine all ingredients and toss well to coat. Refrigerate 1 hour before serving.

Makes 2 large or 4 small servings.

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