Chickpea Salad a Quick Meal for Summer


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


  1. 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. Chill and serve.