Chickpea Salad Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Minced parsley,
1/4 cup: Minced onion,
1 large: Clove garlic, minced or
Pressed,
6 tbsp: Lemon juice,
1/8 tsp: Cayenne,
1/2 tsp: Salt or to taste,
1 1/2 cup: Drained chickpeas,
1 1/2 cup: Sliced zucchini or yellow,
Crookneck squash,
6 tbsp: Bean liquid from the can,
Directions:
Whisk together everything but the chickpeas and squash. Stir in the
chickpeas and squash. Let marinate in the fridge for at least a few
hours for flavors to blend.
Posted by "Catherine A. Foulston" to the
Fatfree Dig. Vol. 12 Iss. 13 Nov. 14, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp
chickpeas and squash. Let marinate in the fridge for at least a few
hours for flavors to blend.
Posted by "Catherine A. Foulston"
Fatfree Dig. Vol. 12 Iss. 13 Nov. 14, 1994. FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used with permission.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp