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Chickpea Salad

CamillesDish's picture
Here’s a simple salad that’s good for a picnic, cookout, or even a lunch or dinner side. And there’s a good tip for getting those canned beans to taste like something!
Ingredients
  Chickpeas 1 Cup (16 tbs), cooked, drained (canned or boiled at home)
  Fresh parsley 1 Cup (16 tbs) (Coarsely chopped)
  Lemon juice 1 Teaspoon (freshly squeezed)
  Dried oregano 1 Teaspoon
  Red wine vinegar 1 Teaspoon
  Olive oil 1 Teaspoon
  Red bell pepper 1 Cup (16 tbs)
  Green pepper 1 Cup (16 tbs)
  Red onion 1 Small, thinly sliced (or finely chopped)
Directions

MAKING
1.Add bell pepper in chickpea. It makes it attractive to eyes.
2.Add fresh parsley into it. The flavour is amazing.
3.Add dried oregano in it.
4.Now, for seasoning and dressing of salad, add salt and pepper followed by a mixture or lemon juice olive oil and red wine vinegar.
5. Toss well. You can rest the salad for 20 minutes to allow the flavors to marry well.

SERVING
6. Serve it cold or at room temperature, as an appetizer or side dish.
7. Or combine it with bread and make it small meal.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
Italian
Preparation Time: 
10 Minutes
Servings: 
4

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