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    CHICKPEA SALAD WITH RED PEPPER VINAIGRETTE     

   Ingredients :
 
1 lb 2 oz ( ½ k) chickpeas
2 hard boiled eggs, chopped coarsely
½ red pepper seeded and deveined
1 red onion, finely chopped
2 garlic cloves, finely chopped
3 tomatoes, peeled, seeded and diced
Parsley, finely chopped
½ cup olive oil
¼ cup white vinegar
Salt
Pepper

   Preparation:

Soak chickpeas in water overnight. Place chickpeas in a saucepan and cover with water. Bring to a boil and cook until soft and tender, approximately 1 hour.

To prepare vinaigrette, blend together, garlic, red pepper, olive oil, white vinegar, salt and pepper. If sauce is too thick stir in 2 tablespoons water.

Combine chickpeas with tomatoes, onion, hard boiled eggs and vinaigrette.

Serve and garnish with chopped parsley.
        4 servings
       
 
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