Postcard from the Kitchen: Rachel Ray’s Chickpea Salad

Rachel Ray's Chickpea Salad Recipe

This quick summer chilled salad is delicious, easy to prepare, and best of all, SUPER HEALTHY!

Rachel Ray’s Chickpea Salad

Ingredients

  • 2 (15-ounce) cans chickpeas, 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
  • Salt and freshly ground black pepper

Directions

Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper.

For the original recipe, click HERE.

For more Rachel Ray recipes and goodies, click HERE to go to her website!

 

“Or do you not know that your body is a temple of the Holy Spirit within you, whom you have from God? You are not your own, 20 for you were bought with a price. So glorify God in your body.” I Cor 6:19-20 (ESV)

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