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Chickpea Salad with Olives and Basil

Ingredients

  • 2 15 oz cans chickpeas, rinsed and drained
  • 4 ripe tomatoes, halved, seeded and chopped
  • 2 celery stalks, diced
  • 3 scallions, thinly sliced
  • 1/2 cup Kalamata olives, pitted and chopped
  • 8 basil leaves, julienned
  • 1/2 cup parsley
  • 2 tbsp olive oil
  • 2 lemons, juiced
  • 3 tbsp capers
  • salt and pepper, to taste

Instructions

  1. Combine the chickpeas in a large bowl with remaining ingredients; toss and serve.  Can be made a day ahead.