Chickpea Salad
- 1/4 C chopped parsley
- 3 T chopped onion
- 1 large clove garlic, crushed
- 1/4 C lemon juice
- 1/8 t cayenne
- 1/2 t salt
- 1/4 C bean liquid from the can (below)
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1 1/2 C diced zucchini or yellow squash
Whisk together everything but the chickpeas and squash. Stir in the chickpeas and squash. Refrigerate and marinate at least a few hours. (Actually better after days of blending.)