From FoodFit
2 - 16 oz cans chickpeas (garbanzo beans), rinsed and drained
3 - plum tomatoes, diced
3 celery stalks, finely diced
3 scallions, thinly sliced
1/ 2 cup kalamat olives, pitted and chopped
8 basil leaves, shredded
1 tbsp olive oil
juice of 3 lemons
salt to taste
freshly ground pepper
Combine the chickpeas in a large bowl with the rest of the ingredients. Toss well, taste for seasoning, adjust as needed. Serve at room temperature or chilled. Can be made in advance and stored in the refrigerator up to 3 days.
recommend this
email
print
link to this page
