Herbs & Spices
Parsley & Chickpea Salad
Posted by Carole Koch
1 19-ounce can chickpeas, drained, 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 black pepper
In a large bowl, combine all ingredients and toss well to coat. Refrigerate 1 hour before serving.
Serves 2 to 4.
From “La Dolce Vegan!” by Sarah Kramer, Arsenal Pulp Press, 2005.
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