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Mediterranean Chickpea Salad

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“This is one of my new favorite things to eat. If I want to make this non-dairy I just use some Tofutti sour cream. Prep and cooking time are if using dried chickpeas. If using canned chickpeas the time is minimal.”
READY IN:
10hrs
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Pick over the dried chickpeas, wash, and soak for several hours or overnight in 5 cups water.
  2. Drain and place in a large pot with 6 cups fresh water.
  3. Bring to a boil, cover and reduce heat.
  4. Cook 1 to 2 hours, until soft; drain.
  5. If using canned beans, drain, rinse and heat through.
  6. Drain the cooked beans and place in large bowl.
  7. Toss with red onion, celery, radishes, green pepper, parsley and thyme.
  8. In smaller bowl, combine lemon juice, red wine vinegar, garlic, mustard, sugar and yogurt, stirring well to mix.
  9. Pour over the chick pea mixture and toss gently.
  10. Season with freshly ground pepper.
  11. Serve immediately.

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