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Rachel Ray’s Chickpea Salad

If your 2017 resolutions include eating healthier, cooking more, brown-bagging your lunch during the work week, or saving money, do yourself a favor and check out this super easy salad recipe from Rachel Ray.

Ingredients:

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

Prep:

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.

Note:

The instructions suggest that this should take about 15 minutes to prep and will serve 6 but it would be easy enough have this as a main dish, so half the recipe and it’s an easy  high-protein dinner!

About Vijaya Prasad (29 Articles)
Digital Media is exciting. I've been lucky enough to get a close-up view of how changes translate into action at some of the biggest media conglomerates. As the media industry transitions and the way people consume information changes, different segments react in different ways - stay tuned!

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