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Chickpea and Olive Salad


2 (14 oz.) cans of chickpeas, rinsed and drained

1 bell pepper (red, yellow or orange), roasted and chopped

1/3 cup sliced Kalamata olives

1/2-3/4 cup sliced cherry tomatoes

Small bunch of parsley, chopped

2 cloves garlic, minced

1 lemon, juiced

Drizzle of extra virgin olive oil

1/4-1/2 tsp. salt

Pepper to taste


  1. Slice bell pepper, place on a piece of foil on a cookie sheet or in your toaster oven and broil for about 7 minutes until slightly blackened on the edges. After scooling, dice or chop the pepper strips.
  2. Mix all ingredients in a medium bowl and serve!

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