Chickpea Salad

This sensational salad is simple to make. Serve with Mini Caprese Salad and Spinach Fettuccini Primavera.


  • 2 cans chickpeas (15 ounces each), rinsed and drained
  • 1 small red onion, finely chopped
  • 1 small red bell pepper, finely chopped
  • A few ribs celery and leafy tops, chopped
  • 1 clove garlic, minced or grated, then grinded into a paste with salt
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons rosemary, finely chopped (a few sprigs)
  • 2 tablespoons red wine vinegar
  • 3 tablespoons extra virgin olive oil (EVOO)
  • Salt and freshly ground black pepper


Combine the chickpeas with the onions, peppers, celery, garlic, crushed red pepper and rosemary in a medium size bowl. Dress the salad with the red wine vinegar, EVOO, salt and pepper.

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