Morroccan Chickpea Salad With Cumin & Garlic

What you need:

16 ounces canned or cooked chickpeas
2 tomatoes, chopped
1 purple onion, diced
1 sweet red pepper, diced
1/2 cup black olives (not canned olives)
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup freshly chopped parsley
2 to 3 garlic cloves, crushed
1 tablespoon cumin
1/2 teaspoon cayenne

What you do:

Mix all ingredients and serve chilled. Cold and spicy is a good combination for summer picnics.

Preparation Time:

15 minutes

Cooking Time:

Servings:

4 to 6

Recipe Category:

Bean Salad