Granny’s Recipe: Chickpea Salad
recipe by Evelyn O’Neal and photo by Kelly Moore Clark
Ingredients:
1 can unsalted chickpeas, drained and rinsed
2 Tbsp. red onion, chopped
2 tsp. fresh rosemary, chopped
1 tsp. extra virgin olive oil
1 tsp. balsamic vinegar
1 Tbsp. fresh parsley, chopped
1 tomato, diced
1 tsp lemon juice
Mix all the ingredients together and chill in refrigerator overnight. Serve cold.