Morroccan Chickpea Salad With Cumin and Garlic

May 5, 2009

Ingredients (use vegan versions):

* 16 ounces of canned or cooked chickpeas
* 1/2 cup of black olives (not canned olives)
* 2 tomatoes, chopped
* 1 purple onion, diced
* 1 sweet red pepper, diced
* 1/2 cup olive oil
* 1/4 cup vegan red wine vinegar
* 2-3 garlic cloves, crushed
* 1/2 teaspoon cayenne
* 1 tablespoon cumin
* 1/4 cup freshly chopped parsley

Directions:

Mix all ingredients and serve chilled. Cold and spicy is a
good combination for summer picnics.

Serves: 4 - 6

Preparation time: 15 min