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“This is a quick to prepare salad made with chick peas (canned or dried), fresh vegetables and a light and simple dressing for impromptu barbecues or lunches.”
READY IN:
20mins
SERVES:
6-8
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain and rinse chick peas. If using dried, soak overnight, rinse, simmer in boiling water until slightly tender but still firm. Rinse and drain. Place in a large bowl.
  2. Add chopped cucumber, tomatoes, and red onion.
  3. Drizzle with olive oil and balsamic vinegar.
  4. Season with salt and pepper.
  5. Toss together until ingredients are combined. Keep chilled 1 hour or overnight until ready to serve. Serve chilled.
  6. Notes: adjust the vinegar and oil to taste. Quantities are approximate. This keeps well overnight.

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