Greek Chick Pea Salad

This recipe serves:  8

2 , 16 ounce cans chickpeas (garbanzo beans), rinsed and drained
3 plum tomatoes, diced
3 celery stalks, finely diced
3 scallions, sliced thinly
1/2 cup kalamata olives, pitted and chopped
8 basil leaves, chiffonade (shredded)
1 tablespoon olive oil
juice of 3 lemons
salt to taste
freshly ground black pepper
1. Combine the chickpeas in a large bowl with the remaining ingredients. Toss well and taste for seasoning.

2. Serve at room temperature or chilled. (This recipe can be made in advance and stored in the refrigerator for up to 3 days.)

Serving Size: 3/4 cup

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