Rachael Ray 30 minute meals
Ingredients
- 2 cans chickpeas (15 ounces each), rinsed and drained
- 1 small red onion, finely chopped
- 1 small red bell pepper, finely chopped
- A few ribs celery and leafy tops, chopped
- 1 clove garlic, minced or grated, then grinded into a paste with salt
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons rosemary, finely chopped (a few sprigs)
- 2 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil (EVOO)
- Salt and freshly ground black pepper
Preparation
Combine the chickpeas with the onions, peppers, celery, garlic, crushed red pepper and rosemary in a medium size bowl. Dress the salad with the red wine vinegar, EVOO, salt and pepper.