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Greek Chickpea Salad – Rivithia
Made by my mother weekly in our home. Simply the best salad ever!
Author Mary Papoulias-Platis
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2
cups
cooked chickpeas
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1/2
red onion
thinly sliced
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1
tablespoon
finely chopped parsley
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1/4
cup
olive oil
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2
tablespoons
red wine vinegar
-
1/2
teaspoon
salt
-
Pinch
of pepper
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Place the chickpeas in a bowl. Add the sliced onion and parsley.
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Mix the olive oil, vinegar, salt and pepper together.
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Pour over the chickpeas.
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Toss the salad together.