“The Montreal Gazette printed this recipe and attributed it to Mom's Best Crowd-Pleasers by Andrea Chesman. I hope to make this soon.”
READY IN:
10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl combine chickpeas, celery, bell pepper, onion, carrot and herbs.
  2. In a small bowl whisk together the oil and vinegar, adding salt and pepper to taste.
  3. Por over the salad mixture and let stand at least 20 minutes before serving.
  4. Or make up to eight hours ahead, refrigerate covered, then bring to room temperature before serving.

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