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Greek Chick Pea Salad




Source of Recipe


foodfit.com






List of Ingredients



• 2, 16 ounce cans chickpeas (garbanzo beans), rinsed and drained
  
• 3 plum tomatoes, diced
  
• 3 celery stalks, finely diced
  
• 3 scallions, sliced thinly
  
• 1/2 cup kalamata olives, pitted and chopped
  
• 8 basil leaves, chiffonade (shredded)
  
• 1 tablespoon olive oil
  
• juice of 3 lemons
  
• salt to taste
  
• freshly ground black pepper
  






Instructions



1. Combine the chickpeas in a large bowl with the remaining ingredients. Toss well and taste for seasoning.
   
2. Serve at room temperature or chilled. (This recipe can be made in advance and stored in the refrigerator for up to 3 days.)
   
   






Final Comments


Yield: 8 servings