Chickpea Salad
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- 2 (19-ounce) cans of chickpeas, drained
- 1/2 cup extra virgin olive oil
- 3/4 cup lemon juice
- 1/2 cup chopped parsley
- 1cup chopped green onions
- 1 cup pitted Spanish olives
- 2 teaspoons cumin
- Salt and pepper, to taste
Combine all ingredients in a large bowl and mix well.
Makes 6 servings.
From Mounir Saleh of "Neomonde Bakery & Deli" restaurant, Morrisville, North Carolina
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