Chickpea Salad

[vegelady]

     Ingredients:


     4 cups cooked chickpeas
     2 1/2 cups cooked green beans (optional)
     1 1/2 cups tomatoes, cubed size of chickpeas
     3/4 cup fresh parsley, chopped
     1/2 cup green pepper, cubed small
     1/4 cup onions, cubed small
     1/3 cup garlic cloves
     1/2 tsp salt
     1/4 cup extra-virgen cold-pressed olive oil
     2 tbsp fresh lemon juice
     2 tsp onion powder
     1 1/2 tsp turmeric
     1 tsp cumin
     1/2 tsp paprika
     more lemon juice to taste
     salt to taste



     Directions:


     1. Soak chickpeas overnight, strain and wash. Cook on low heat for several hours until it is super creamy.
         Or you can use canned chickpeas but its a compromise in taste and nutrition.

     2. Blend garlic, olive oil, salt and fresh lemon juice in blender until creamy.

     3. Mix all ingredients together except chickpeas, stir in chickpeas.

     4. Serve on a bed of lettuce or baby spinach.

      Note:  This salad stays good for two days, so you can make it ahead of time. It's also a great filling for
                sandwiches.