Chick Pea (Garbanzo Bean) Antipasto Salad

Chick Pea Antipasto Salad

15 Ounces Of Garbanzo Beans (Rinsed And Drained)
A Roasted Red Pepper Cut Into About One Inch Pieces
A Cup Of Pitted Black Olives
½ Cup Of Pitted Green Olives
A Minced Garlic Clove
A Tablespoon Of Capers
A Tablespoon Of Roughly Chopped Fresh Mint
A Tablespoon Of Roughly Chopped Fresh Basil
3/4 Teaspoon Of Sea Salt
¼ Teaspoon Of Crushed Red Pepper Flakes
The Juice Of ½ Lemon
1/3 Cup Of Extra Virgin Olive Oil

Combine all of the ingredients in a salad bowl. Mix well. Taste and add more sea salt and/or crushed red pepper flakes, to taste.

Let the salad sit at room temperature for at least one hour before serving. Note: the longer it sits, the better it gets.

Leave a Reply

Your email address will not be published. Required fields are marked *