Chick Pea Salad

Name: Chick Pea Salad
Ingredients: 2 (19 ounce) cans garbanzo beans, drained; 2 medium tomatoes, seeded and diced (chick peas); 1/4 cup green bell pepper, chopped; 1/4 cup red bell pepper, chopped; 1/4 cup kalamata olive, pitted and halved; 1/4 cup fresh parsley, chopped; 4 green onions, chopped; 1 tablespoon fresh oregano, chopped; 1/2 cup olive oil; 3 tablespoons balsamic vinegar; 1/4 teaspoon salt; 1/8 teaspoon pepper

12 ingredients

2 steps

Ingredients

2 (19 ounce) cans garbanzo beans, drained
2 medium tomatoes, seeded and diced (chick peas)
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1/4 cup kalamata olive, pitted and halved
1/4 cup fresh parsley, chopped
4 green onions, chopped
1 tablespoon fresh oregano, chopped
1/2 cup olive oil
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

1

Combine the chick-peas, tomatoes, green bell pepper, red bell pepper, kalamata olives, parsley, green onions, and oregano in a bowl; toss. Set aside.
2

Combine the oil and the remaining ingredients in a jar. Cover tightly and shake vigorously. Pour the dressing over the chick-pea mixtre. Toss. Refrigerate for 8 hours. Serve at room temperature.