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Chickpea Salad

Serves 4 to 6

Ingredients

FOR THE SALAD

Two 15-ounce cans chickpeas, drained and well rinsed

1 small red onion, diced

1 clove garlic, minced

1 avocado, diced and held in lemon juice, then drained

2 tablespoons fresh thyme

Two 1/2-inch thick slices prosciutto di Parma, diced

1/2 cup small Gaeta or Nicoise olives, pitted

FOR THE DRESSING

1/2 cup Filippo Berio extra virgin olive oil

Juice of 2 lemons

Fine sea salt to taste

Directions

Directions 

Combine all the salad ingredients in a salad bowl.

Whisk the dressing ingredients together and pour over the salad; toss and serve.

This recipe is featured on show 2405 - Eat Legumes.

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