- 2 cups (500 ml) canned chick peas, drained
- 1/2 red onion, finely diced
- 1 large carrot, peeled and grated
- 1/2 each red, yellow and green bell pepper
- 3 celery stalks, chopped
- 1/2 cup (125 ml) fresh parsley, chopped
- 1/2 cup (125 ml) olive oil
- 1/4 cup (60 ml) lemon juice
- 2 cloves garlic, finely chopped salt and pepper to taste
1. Toss all ingredients together.
2. Cover and refrigerate for no less than 30 minutes.
3. Spread some hummus on a Boulangerie Grissol Rustic Flatbread, top with chick pea salad and enjoy!