| < Murdle's Chick Pea Salad | Mexican Cous Cous Salad > |
| Li$ii |
| Ingredients (use vegan versions): 16 ounces of canned or cooked chickpeas 1/2 cup of black olives (not canned olives) 2 tomatoes, chopped 1 purple onion, diced 1 sweet red pepper, diced 1/2 cup olive oil 1/4 cup vegan red wine vinegar 2-3 garlic cloves, crushed 1/2 teaspoon cayenne 1 tablespoon cumin 1/4 cup freshly chopped parsley Directions: Mix all ingredients and serve chilled. Cold and spicy is a good combination for summer picnics. Serves: 4-6 Preparation time: 15 minutes |
Vegan Forums |