LOCATION: Recipes >> Salad Recipes >> Chickpea 05
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Chickpea 05
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Chickpea Salad
(serves 4 as side dish, 2 as main course; vegan)
2 cans chickpeas/garbanzo beans
2 Roma tomatoes
1 medium cucumber
1 small can sliced black olives
1/2 to 1 tbsp fennel seed
1/2 tbsp dried Italian herb blend
Salt and pepper to taste (optional)
1 tbsp extra virgin olive oil
1/2 tbsp basalmic vinegar
Drain and rinse chickpeas; drain olives, put in large mixing bowl.
Core and chop tomatoes. Peel cucumber and scrape out seeds with
spoon, chop. Add tomatoes and cucumber to bowl.
Add herbs, olive oil, and vinegar. Mix well. Refrigerate for 2
hours or overnight to blend flavors, then bring to room temperature
to serve. It'll be a bit watery at the bottom; you might want to
stir it up before serving to mix the herbs and spices up some more.
This is good with hot French bread spread with baked garlic.
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