Auntie Bonnie’s Chickpea Salad

5.0 (1 reviews)
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19-oz. can chickpeas, drained and rinsed
1/4 small red onion, minced
1-2 garlic cloves, minced
1 large tomato, diced
1/4 cup fresh parsley, finely chopped
3 Tbsp. oil (flax, hemp, olive, etc.)
1 Tbsp. red wine vinegar
1 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. ground black pepper

• Toss all the ingredients in a large bowl and refrigerate for at least 1 hour before serving.

Makes 2 large or 4 small servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind