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Chickpea Salad
Ingredients
- 3 cups coarsely chopped tomatoes (about 4 medium)
- 15-ounce can chickpeas, rinsed and drained
- 1/2 large cucumber, peeled, quartered and sliced (about 1 cup)
- 1 cup chopped green bell pepper
- 1 cup fresh cilanlro
- 1/4 cup finely chopped onion
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon coarse kosher salt
- 1 clove garlic, minced
- 1/2 teaspoon sugar
- Salad greens (optional)
- Lemon wedges (optional)
Methods/steps
- In a very large bowl, combine the tomatoes, chickpeas, cucumber, bell pepper, cilantro and onion. Set aside.
- To make the dressing, combine the oil, vinegar, salt, garlic and sugar in a bottle or jar with a screw top. Cover the bottle and shake well. Taste. and add additional sugar, if desired.
- Pour the dressing Over the salad and toss to coat. Cover and chill for 4 to 24 hours.
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