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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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In our little Israeli reastaurant around the corner they serve this wonderful hummus with in the middle a couple of tablespoons of slightly warm chickpea salad. At first I thought, chickpeas with chickpeas? But believe me, it's great. I gathered all my confidence and asked for the recipe for the salad. Have made it many times at home since then and serve it not only with hummus but as a side dish or just as a salad for lunch. Can be eated warm or cold. Ingredients:
2 (16 ounce) cans chickpeas |
1 onion, chopped |
1/2 cup red bell pepper, chopped |
1/2 cup green bell pepper, chopped |
1 cup cider vinegar |
1/2 cup olive oil |
1 teaspoon oregano |
1 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon garlic powder |
Directions:
1. Mix all vegetables in a large bowl.
2. Mix dressing ingredients and pour over the vegetables.
3. Mix lightly.
4. If you want to serve it warm, heat a couple of tablespoons in the microwave, do not overheat.
5. Keeps well in the fridge.
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