Chick-a-Boom Chick Pea Salad
By Susan Arruda
YIELD: Serves 4
1 can (16 oz./540 ml) chick/garbanzo beans (be sure to rinse the chick peas thoroughly)
1 to 1-1/2 cups chopped curly parsley
1 cup chopped tomatoes or grape tomatoes
2 stalks chopped green onions
1 clove garlic minced
2-3 tbsp. extra virgin olive oil
2 tbsp. freshly squeezed lemon juice
Sea salt and ground pepper to taste
Combine all ingredients together and toss.
Prepare ahead of time and chill for a few hrs to allow flavors to combine, although not required.
If chopping the tomatoes, add them just before serving, unless using cherry tomatoes.