Chickpea Salad

  • 1/4 C chopped parsley
  • 3 T chopped onion
  • 1 large clove garlic, crushed
  • 1/4 C lemon juice
  • 1/8 t cayenne
  • 1/2 t salt
  • 1/4 C bean liquid from the can (below)
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1 1/2 C diced zucchini or yellow squash

Whisk together everything but the chickpeas and squash.  Stir in the chickpeas and squash.  Refrigerate and marinate at least a few hours.  (Actually better after days of blending.)

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