Chickpea Salad (Garbanzo Bean Salad)

A delicious Chic Pea salad that will please any palate, and it hardly has any fat. Its also FULL of protein.

• Ready In: 20 mins
• Serves: 12-14
• Yields: 6 cups (approx)

Ingredients

• 2  cups  of drained chickpeas
• 3  stalks scallions, finely chopped down to the white
• 1⁄2  a red onion, chopped
• 1  green bell pepper, chopped
• 1  carrot, shaved, and chopped
• 1⁄2 cup  of caned corn kernel, drained and rinsed
• 1⁄2 cup black olives, slice olives in slivers (measure BEFORE you cut)
• 2  medium  sized tomatoes, chopped
• 2  garlic cloves, minced
• 1⁄2 cup couscous (1/2 c AFTER cook) (optional)
•  balsamic vinegar
•  red wine vinegar
•  olive oil (I prefer 'Kalamata olive oil', though any will do)
• 1⁄2 tablespoon salt
• 1  tablespoon ground black pepper
• 1  teaspoon lemon juice (or a squeeze of fresh lemon)

Directions

1. After cutting up and prepping all ingredients, throw them all into a big bowl.
2. Add vinegars, oil, and seasonings (salt, pepper, lemon juice) in a separate bowl, fork whisk for a few seconds and pour over the salad.
3. Stir it up a few times to get the dressing evenly disbursed.
4. Chill for 30 minutes or more, then serve and enjoy.