2lbsdryed chickpeas, slow boiled until done, approximately 2 hrslet cool, then add
1 1/2red, orange or yellow bell peppers
1largered onion
1wholegarlic
1bundleparsley
3bundlesbasilapproximately 30-40 leaves
1extra largecucumber
5-6celery sticks
Handful of kalamata olives
6tbspcumin powdercan add more
1 1/2tbspground cardamom
4tbsporeganocan add more
4tbsppink Himalayan salttry 4 but may need more. It's not too much, it's a lot of food.
1/2cupreal olive oilusually found at your closest middle eastern store. Check the harvest date, not sell by date.
Instructions
Chop peppers, onion, garlic, parsley, basil, cucumber, celery, and olives
Mix all ingredients together well and refrigerate.
Notes
Best after 12 hours of refrigeration. This recipe makes a large amount of extremely delicious and healthy food that will last several days and feed many. A great lunch (or any other) meal. Goes great with raw goat or feta cheese.