|All you need to make it.|
Photo by Kate Tompkins
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Sunday, February 23, 2014
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.