MARINATED CHICKPEA SALAD

Marinated Chickpea Salad image

The Montreal Gazette printed this recipe and attributed it to Mom's Best Crowd-Pleasers by Andrea Chesman. I hope to make this soon.

Provided by Studentchef

Categories Beans

Time 10m

Yield 8 serving(s)

Number Of Ingredients 10

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Ingredients

3 (19 ounce) cans chickpeas, rinsed and drained
4 stalks celery, diced
1 red bell pepper, diced
1/2 sweet white onions or 1/2 red onion, finely chopped
1 large carrot, grated
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped of fresh mint
1/4 cup extra virgin olive oil
3 tablespoons sherry wine vinegar or 3 tablespoons red wine vinegar
salt & freshly ground black pepper

Steps:

In a large bowl combine chickpeas, celery, bell pepper, onion, carrot and herbs.
In a small bowl whisk together the oil and vinegar, adding salt and pepper to taste.
Por over the salad mixture and let stand at least 20 minutes before serving.
Or make up to eight hours ahead, refrigerate covered, then bring to room temperature before serving.

Nutrition Facts : Calories 315.6, Fat 9.2, SaturatedFat 1.2, Sodium 628.7, Carbohydrate 48.9, Fiber 10.1, Sugar 1.7, Protein 10.6

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