Ingredients
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3 (19 ounce) cans chickpeas, rinsed and drained
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4 stalks celery, diced
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1 red bell pepper, diced
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1/4 cup chopped fresh flat-leaf parsley
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2 tablespoons chopped of fresh mint
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1/4 cup extra virgin olive oil
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3 tablespoons sherry wine vinegar or 3 tablespoons red wine vinegar
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salt & freshly ground black pepper
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1 large carrot, grated
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1/2 sweet white onions or 1/2 red onion, finely chopped
Instructions
- In a large bowl combine chickpeas, celery, bell pepper, onion, carrot and herbs.
- In a small bowl whisk together the oil and vinegar, adding salt and pepper to taste.
- Por over the salad mixture and let stand at least 20 minutes before serving.
- Or make up to eight hours ahead, refrigerate covered, then bring to room temperature before serving.