Chick Pea Salad

Name: Chick Pea Salad Recipe
Prep time: 25 min
Total time: 25 min
Yield: 15
Ingredients: 20 jumbo Black Olives; 6 oz Tomato grape (3oz = appro 12 tomatoes); 7 tsp Extra Virgin Olive Oil Kirkland (1 tbsp=3tsp); 10 tbsp Pompeian Gourmet Red Wine Vinegar 1tbsp; 6 cup Kroger Chick Peas (canned); 3.5 cup Bell peppers (Green Red Yellow Orange); 0.5 cup Red Onion Raw (1/4 cup 40g or 1.4oz); 4 serving Artichoke Heart Quartered canned (10 pieces 3/can) (by NICOLEMORTON7)

Minutes to Prepare: 25

Number of Servings: 15

Ingredients

20 jumbo Black Olives 6 oz Tomato, grape (3oz = appro 12 tomatoes) 7 tsp Extra Virgin Olive Oil, Kirkland (1 tbsp=3tsp) 10 tbsp Pompeian Gourmet Red Wine Vinegar 1tbsp 6 cup Kroger Chick Peas (canned) 3.5 cup Bell peppers (Green, Red, Yellow, Orange) 0.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) 4 serving Artichoke Heart, Quartered, canned (10 pieces, 3/can) (by NICOLEMORTON7)

Directions

Chop all veggies in bite size pieces
Slice olives thin and round
Veggies can be eliminated or substituted
Example green onion for red onion, artichokes in oil mixed with ones in water, also crumbled feta is a nice addition to put on top when serving.
Chose any Brand for artichokes in water I buy cheapest.
Put all chopped ingredients together in a large flat container (with lid) I find if put in round bowl makes it far harder to marinate evenly. Mix by hand with large spoon.
Add oil and vinegar (start with small amounts and adjust to taste)

Refrigerate 3 to 4 hrs min better the longer it marinates
I usually make in mid morning for that evening...leftovers will last in fridge for 3-4 days

Serving Size:�aprox. 10 - 15 servings depending on amount each person takes.

Servings Per Recipe: 15

Nutritional Info Amount Per Serving