Marinated Chickpea Salad

Name: Marinated Chickpea Salad
Prep time: 10 min
Total time: 10 min
Yield: 8 serving(s)
Ingredients: 3 (19 ounce) cans chickpeas, rinsed and drained; 4 stalks celery, diced; 1 red bell pepper, diced; 1/2 sweet white onions or 1/2 red onion, finely chopped; 1 large carrot, grated; 1/4 cup chopped fresh flat-leaf parsley; 2 tablespoons chopped of fresh mint; 1/4 cup extra virgin olive oil; 3 tablespoons sherry wine vinegar or 3 tablespoons red wine vinegar; salt & freshly ground black pepper

(6)

Recipe by Studentchef

The Montreal Gazette printed this recipe and attributed it to Mom's Best Crowd-Pleasers by Andrea Chesman. I hope to make this soon.

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READY IN: 10mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

3

(19 ounce) cans chickpeas, rinsed and drained
4

stalks celery, diced
1

red bell pepper, diced
¹⁄₂

sweet white onions or 1/2 red onion, finely chopped
1

large carrot, grated
¹⁄₄

cup chopped fresh flat-leaf parsley
2

tablespoons chopped of fresh mint
¹⁄₄

cup extra virgin olive oil
3

tablespoons sherry wine vinegar or 3 tablespoons red wine vinegar
salt & freshly ground black pepper

DIRECTIONS

In a large bowl combine chickpeas, celery, bell pepper, onion, carrot and herbs.
In a small bowl whisk together the oil and vinegar, adding salt and pepper to taste.
Por over the salad mixture and let stand at least 20 minutes before serving.
Or make up to eight hours ahead, refrigerate covered, then bring to room temperature before serving.

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Marinated Chickpea Salad

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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