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Post by Jay on Apr 23, 2005 19:44:48 GMT -6
Chickpea Salad
2-14oz cans chickpeas, drained and rinsed ¾-cup very thinly sliced heart of celery, including some of the chopped leaves ½-red onion, minced 3-tbsp minced fresh Italian parsley (flat leaf) 1-small jalapeno, minced 6-tbsp extra-virgin olive oil 3-tbsp white wine vinegar Salt to taste
In a large bowl, combine all ingredients Season to taste with salt Serve immediately, or let stand an hour or two, and re-adjust salt and vinegar
Jay
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