Chickpea Salad
2 14.5 oz cans of chickpeas drained and rinsed
2 cups of flat leaf parsley chopped
1 pint of grape tomatoes halved
2 cloves of garlic minced
juice of half of lemon
2 T red wine vinegar
¼ c olive oil
¼ c Kalamata olives chopped
1 teaspoon of capers chopped
Salt and pepper to taste
Combine the first 3 ingredients in a medium size bowl and set aside.
Combine the garlic, lemon juice, vinegar and olive oil in a jar with a lid and shake well.
Toss the parsley mixture with the dressing and then mix in the capers and olives.
This salad has much better flavor if it is refrigerated overnight before serving.
