Chickpea Vinaigrette Salad


1~ 1 &1/2 cup canned (or cooked) chickpeas (garbanzo beans)

1 cup chopped celery

1 cup chopped bell pepper (2 colors if you have it)

1/2 cup chopped red onions

1/3 cup chopped Spanish olives (optional)

Mix and chill. Make the Vinaigrette:

1 medium tomato chopped finely

2 cloves garlic

1~2 T lime juice

2 T cidar vinegar

3~4 T olive oil ( or salad oil)

1/2 teas dried thyme

salt and pepper to taste

Mix in a bowl and chill ahead of time. The Moosewood version uses 2 tomatoes and says to puree it in a blender. They also add 1/4 teas allspice. So arrange this to your won taste! They serve it with a kind of brown rice pilaf and make it into a meal instead of a sidedish.


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