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Moroccan Garlic Chickpea Salad
Moroccan Garlic Chickpea Salad Eileen Goltz | Pareve
1 hour, 10 minutes 10 minutes
1 hour
4 to 6 servings

A great make-ahead salad that travels well and is perfect as a side dish on picnics.

  • 16 oz. of canned or cooked chickpeas
  • ½ cup of green olives with pimento
  • 2 tomatoes, chopped
  • 1 red onion, diced
  • 1 sweet red pepper, diced
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 2 to 3 teaspoons minced garlic
  • ½ teaspoon cayenne pepper
  • 1 Tablespoon cumin
  • ¼ cup freshly chopped parsley

  1. In a large glass bowl combine all the ingredients. Mix to combine.
  2. Cover and refrigerate for at least 1 hour for the flavors to meld.

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