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Chickpea (Garbanzo Bean) Salad with Tomatoes, Olives, Basil, and Parsley

kept byElyn7071
recipe bykalynskitchen.com
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Ingredients: 

Salad Ingredients:
1/2 - 1 cup dried chickpeas (garbanzo beans) soaked overnight and cooked (or can use 1 or 2 cans garbanzo beans, well rinsed and drained)
1 T red wine vinegar
2 tsp. fresh-squeezed lemon juice (I used my fresh-frozen lemon juice.)
2 or 3 cups diced plum tomatoes, cut in 1/2 inch pieces then drained (can also use cherry tomatoes but drain well)
1/2 - 3/4 cup Kalamata olives, sliced into lengthwise slivers
1/2 cup chopped red onion (about half of a large red onion) or use sliced green onion if you prefer
1/2 cup chopped fresh basil (or more; I used about 1 cup)
1/4 cup chopped parsley (or more; I used about 1 cup)
salt and fresh ground black pepper to taste

Dressing Ingredients:
5 T best quality extra virgin olive oil
3 T red wine vinegar
1 tsp. fresh lemon juice
1/2 tsp. sea salt
1/2 tsp. fresh-ground black pepper

Recipe Note:
I updated this salad in 2016 with less beans and more other ingredients, so I am giving a range of ingredients in the recipe; choose the version you prefer.


 

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