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Chickpea Salad


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  • 1/4 cup diced red onion
  • Freshly squeezed juice of 1/2 lemon
  • Pinch salt
  • 2 cups cooked, drained chickpeas (or whatever you have—I used a 20-ounce can to yield this amount,
  • but a 15 ounce can is fine)
  • 1/4 cup diced red bell pepper
  • Finely chopped fresh herbs (such as a handful fresh basil, parsley or cilantro leaves and/or 1/2 teaspoon
  • fresh thyme or rosemary)
  • 2 to 4 tablespoons good olive oil (see Note)



Step 1

In a bowl, toss the onion with the lemon and salt. Add the remaining ingredients, and toss well. Marinate at room temperature for an hour or refrigerate overnight before serving.

Note: Use the lesser amount of oil to make a salad. Increase the oil for marinated chickpeas you can use to dress a bed of baby spinach or other salad greens.

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