Columns

Chef Jeff’s Moroccan Chickpea Salad

2 15.5 oz. cans chickpeas, drained and rinsed
1 pint cherry tomatoes, halved
¼ Cup cilantro, chopped
2 jalapeno peppers, finely diced
½ Cup black olives, sliced
2 T. red onion, finely diced
2 T. fresh garlic, minced
2 T. olive oil
1 T. red wine vinegar
1 tsp. coarse ground black pepper
½ tsp. kosher salt
¼ t tsp. cayenne pepper
½ Cup parmesan cheese, shredded
pita chips

Combine all of the ingredients (EXCEPT the parmesan cheese and pita chips) in a large mixing bowl until all ingredients are evenly distributed.

Refrigerate for at least 4 hours to allow the flavors to marry. When ready to serve, sprinkle the parmesan cheese over the chickpea salad as a garnish. Serve and enjoy.