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Chickpea salad

September 23, 2009

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Serves 4

Mazie’s Organic Catering offers this salad at the Bridgewater farmers’ market. Freshly harvested onion and parsley make a big difference.

1 can (15 ounces) chickpeas
4 ounces feta, crumbled
1/4 red onion, thinly sliced
1/4 cup chopped fresh parsley
3 tablespoons canola oil
Salt and pepper, to taste
2 tablespoons rice wine vinegar
1. In a bowl, combine the chickpeas, feta, onion, and parsley.

2. Sprinkle with oil, salt, and pepper. Stir well. Add the vinegar and stir again.

3. Add salt to taste. Cover and refrigerate for at least 1 hour. Adapted from Mazie’s Organic Catering