Ingredients
- 2 cans chickpeas (15 ounces each), rinsed and drained
- 1 small red onion, finely chopped
- 1 small red bell pepper, finely chopped
- A few ribs celery and leafy tops, chopped
- 1 clove garlic, minced or grated, then grinded into a paste with salt
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons rosemary, finely chopped (a few sprigs)
- 2 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil (EVOO)
- Salt and freshly ground black pepper
Description
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Rachael Ray
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