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Chickpea And Pepper Salad

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450 g/ 1 lb chickpeas, soaked overnight
6 canned pimentos, chopped
3 green peppers, diced
2 celery stalks, chopped
150 ml/ 5 fl oz mayonnaise


Serves: 6


Simmer the chickpeas until tender.

Alternatively, use drained, canned chickpeas.

In a serving dish, arrange the chickpeas, pimentos, green peppers and celery.

Two hours before serving, mix the mayonnaise into the salad.

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