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Sunday, February 23, 2014

Chickpea Salad

All you need to make it.
Photo by Kate Tompkins
1 19 ounce can chickpeas, drained and rinsed
6-8 ounces of your favourite bottled vinaigrette*

Combine ingredients in a lidded container. Allow to stand in the fridge for several hours before serving.

* The orange sesame vinaigrette works well in this, but you’ll need to double the recipe.

The cafeteria in a building I used to work in made a great chickpea salad. This is my recreation of it.
Chickpea Salad
Photo by Kate Tompkins

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