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TOMATO CHICKPEA SALAD Recipe

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This recipe for TOMATO CHICKPEA SALAD, by , is from 7 Day Detox, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Deanna Saddem

Category:
Category:

Ingredients:  
Ingredients:  
2 cups chickpeas, canned
2 cucumbers, peeled
1 big tomato (around 1 cup, sliced)
1 green bell pepper
1 small hot pepper (optional)
basil (handful)
4-5 spring onions
2 Tbsp olive oil
1 tsp vinegar (or lemon juice)
1 Tbsp sesame seeds
5 olives, pitted, chopped
salt to taste

Directions:
Directions:
1. Chop cucumbers, tomatoes, basil (handful), bell pepper, spring onions (or regular onion - use just one in this case) and the hot pepper (any kind) and add to a salad bowl.
2. Rinse and drain chickpeas very well and add to the rest of the ingredients in the salad bowl.
3. Add olive oil, vinegar or juice of half lemon. Mix and add salt to taste.
4. Sprinkle roasted sesame seeds and maybe some roasted sunflower seeds on top.
5. Serve immediately and enjoy!

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
This salad won't keep well overnight in the fridge because of the tomatoes - next day it will be soggy. If you'd like to make it ahead try adding whole cherry tomatoes instead and add the olive oil, salt, vinegar, sesame seeds just before serving!

 

 

 

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