Morroccan Chickpea Salad With Cumin & Garlic RecipeTagged in Vegetarian
Mix all ingredients and serve chilled. Cold and spicy is a
good combination for summer picnics.
- 16 ounces of canned or cooked chickpeas
- 1/2 cup of black olives (not canned olives)
- 2 tomatoes
- 1 purple onion
- 1 sweet red pepper
- 1/2 cup olive oil
- 1/4 cup vegan red wine vinegar
- 2-3 garlic cloves
- 1/2 teaspoon cayenne
- 1 tablespoon cumin
- 1/4 cup freshly chopped parsley
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