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This recipe was on the back of the Goya Chickpea can. My grandmother made it for me a few weeks
ago and I knew it would be perfect to throw into my summer rotation.
You’ll need 2 cans of chickpeas that you’ve rinsed and drained, 1 cup of chopped bell
pepper (and that should be about 1 pepper), 1 cup of chopped cucumber. Does anyone else
remove the seeds from cucumbers? I always take them out. You don’t have to do that
for this recipe though. It’s up to you. Pour in ¼ cup of chopped red onion, which
is about half of a small onion. And then make your dressing. In a separate
bowl, pour in ¼ cup of balsamic vinegar, 2 tablespoons of extra *** olive oil, 1
tablespoon of fresh lemon juice. And ½ teaspoon of garlic powder, ½ teaspoon of dried oregano,
½ teaspoon of dried rosemary, ¼ teaspoon of salt and ¼ teaspoon of black pepper. Stir
it up, then pour it over the chickpeas and vegetables and stir everything together.
This is definitely one of those salads that you want to refrigerate overnight so the flavors
can really come together and really get into the chickpeas.
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