Chickpeas Salad with Dill
Yield: Serves 3
Ingredients:
  • 1 cup grape tomatoes
  • 1 cup Kalamata olives
  • 2 cups cooked chickpeas, drained
  • 2 green onions, sliced
  • 1 cup sliced green olives
  • 3/4 cup chopped sun-dried tomatoes
  • 1 cup fresh chopped dill
  • 2 tablespoons olive oil
  • juice of 1 lemon
  • black pepper
Instructions:

Place chickpeas, sun-dried tomatoes, green onions, tomato, olives, and dill in a large bowl.

Sprinkle the lemon juice, olive oil, and black pepper over the salad and gently toss to combine. Refrigerate for one hour and serve.

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