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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Jes-cooks
Servings: About 6 cups
A delicious Chic Pea salad that will please any palate, and it hardly has any fat. Its also full of protein.
2 cups of drained chickpeas
3 stalks scallion, finely chopped down to the white
½ a red onion, chopped
1 green bell pepper, chopped
1 carrot, shaved, and chopped
½ cup of caned corn kernel, drained and rinsed
½ cup black olive, slice olives in slivers—measure before you cut
2 medium sized tomato, chopped
2 garlic clove, minced
½ cup cooked couscous, optional
balsamic vinegar
red wine vinegar
olive oil—I prefer Kalamata olive oil, though any will do
½ tablespoon salt
1 tablespoon ground black pepper
1 teaspoon lemon juice, or a squeeze of fresh lemon
After cutting up and prepping all ingredients, throw them all into a big bowl. Add vinegars, oil, and seasonings (salt, pepper, lemon juice) in a separate bowl, fork whisk for a few seconds and pour over the salad. Stir it up a few times to get the dressing evenly disbursed. Chill for 30 minutes or more, then serve and enjoy.