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Chick Pea Salad With Mustard Vinaigrette

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Anonymous (not verified)
Ingredients
  Canned chickpeas 4 Ounce
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped tomato 1⁄2 Cup (8 tbs)
  Chopped pared cucumber 1⁄2 Cup (8 tbs)
  Wine vinegar 2 Tablespoon
  Chopped fresh parsley 1 Tablespoon
  Lemon juice 1 Tablespoon
  Olive oil/Vegetable oil 2 Teaspoon
  Garlic/1/8 teaspoon garlic powder 1 Clove (5 gm)
  Brown mustard 1⁄4 Teaspoon
  Salt 1 Dash
  Pepper 1 Dash
  Oregano 1 Dash
Directions

In 1-quart bowl combine all ingredients; cover and refrigerate until chilled, tossing occasionally.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Interest: 
Healthy

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4.06
Average: 4.1 (15 votes)