For a change of pace, try this chickpea salad for your next picnic. Enjoy!
Your Host, Brad
2 cups cooked or canned chick peas (garbanzo beans)
2 cloves garlic, minced
3 Tbl oil
1 Tbl vinegar
1/4 tsp chili powder
4 large radishes, sliced
3 Tbl chopped parsley
3 to 4 leaves fresh basil, chopped
Drain the chickpeas, reserving 1 tablespoon of liquid.
Add liquid to the garlic, oil, vinegar, chili powder, salt and pepper. Stir to blend
well. Pour over the chickpeas, toss with the radishes and sprinkle parsley and basil
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