chick-pea salad
- Categories
- Salads
- Appetizers
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cans | Each 19 ounce, chick peas |
| 1 | Sweet red pepper, julienne |
| 1 | Green pepper, julienne |
| 2 | Green onions, diagonally sliced |
| ½ cup | Vegetable oil |
| 3 tablespoons | Freshly squeezed lemon juice |
| 2 cloves | Garlic, minced |
| Dash of hot pepper sauce | |
| ¼ teaspoon | Chili powder |
| Generous pinches of salt and pepper |
DRESSING:
Drain and rinse chick-peas. Combine with red and green peppers and green onions in a bowl. In a separate bowl, whisk together all dressing ingredients. Toss salad with dressing; refrigerate until ready to serve.
Flavor improves if left to marinate overnight. Serves 6-8 Typed in MMFormat by cjhartlin@... Source: Good Friends Cookbook.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Aug 10, 1998
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