Chickpea Salad

  • 7 1/2 oz of chickpeas
  • 2 teaspoons olive oil
  • 1/4 chopped white onion
  • 1/4 cup green pepper
  • 1 tablespoon sliced black olives
  • 1/4 teaspoon ground black pepper
  • 1 1/2 tablespoons white vinegar
  • 2 cups romaine lettuce

In a bowl, combine chickpeas (rinse in a colander for 2 minutes to remove excess sodium and drain well), olive oil, chopped white onion, chopped green pepper, sliced black olives, ground black pepper, and white vinegar. Mix thoroughly. Serve mixture over 2 cups romaine lettuce leaves.

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