You may also like
Categories:Viewed: 5 - Published at: 2 years ago
Ingredients
- 1 (18 oz.) can chickpeas, drained
- 1/3 c. finely chopped onion
- 1 tsp. oregano
- 1/2 tsp. salt
- 1/8 tsp. ground black pepper
- 1/3 c. olive oil
- 2 Tbsp. wine vinegar
- 3/4 c. diced ripe tomato
- 1/4 c. diced green pepper
Method
- In medium bowl, combine chickpeas, oregano, salt, black pepper, oil and vinegar.
- Stir in tomato and green pepper; toss to coat.
- Cover and refrigerate 2 to 3 hours or overnight.