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Chickpea Salad

February 19, 2010

There were about 2 cups of leftover chickpeas in the refrigerator from the day I made Chana Masala. They seemed perfect for a chickpea salad!

You could use a can of chickpeas, but it really is better with ones that you cook.

I happened to have some marinated green olives, so I used those. You could use any kind of olives in this salad.

Chickpea Salad

(printable recipe)

Served 2. (This should have served 3 – 4. I was hoping for some leftovers for my lunch.)


About 2 cups of cooked chickpeas (or canned)

A bit of red onion, chopped into small pieces

A bit of olives, chopped into small pieces

¼ – ½ of a red pepper chopped

About 2 tablespoons olive oil

The juice of 1 small lemon


Mix all of the salad ingredients with the olive oil and lemon juice. Season to taste with salt and pepper.

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