Moroccan Chickpea Salad

1. 1

   Rinse and drain chickpeas.

2. 2

   Drain artichoke hearts and cut into smaller pieces.

3. 3

   Chop onion and bell pepper.

4. 4

   Whisk together oil, vinegar, lemon juice, parsley, and cayenne.

5. 5

   Pour dressing over vegetables and stir to coat.

6. 6

   Allow salad to marinate for a few hours or overnight.

7. 7

   I do not add salt.

8. 8

   Canned vegetables are salty, anyway (which is one reason I rinsed the chickpeas), but since the dressing is vinegar, lemon juice, and cayenne, you really don't need to add any salt.

9. 9

   You can also use fresh or dried-and-cooked chickpeas instead, of course.

* Per serving · 4 servings · Values may vary.

No additional tips available.