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Chickpea and Basil Salad

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2 19-oz cans (1 L) of chick peas, drained (or equivalent amount of dried chick peas soaked overnight)
1/2 cup (125 mL) of packed, freshly picked basil leaves juice of 1/2 lemon
2-3 carrots, grated 2 Tbsp (30 mL) extra virgin olive oil 2 cloves of garlic, crushed 2 medium tomatoes, chopped
1 small red onion, chopped
1/2 cup (125 mL) green, stuffed olives, chopped pinch of cayenne
2 Tbsp (30 mL) apple cider vinegar
salt to taste

Toss all the ingredients together and serve. May be made a day ahead and refrigerated.

Source: alive Magazine (pre-2000

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