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Aunt Bonnie's Chickpea Salad




Source of Recipe


This recipe is from the Sun Journal but originally from Sarah Kramer's "La Dolce Vegani".


List of Ingredients




19 ounce can chickpeas drained and rinsed
1/4 small red onion, minced
1-2 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 freshly ground pepper

Recipe



In a large bowl, combine all ingredients and toss well to coat. Refrigerate 1 hour before serving.

Makes 2 large or 4 small servings.