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Chickpea and Celery Salad with Cilantro

2 c Cooked chickpeas homemade or canned
1 c Celery, chopped
1/2 c Celery leaves, chopped
1/3 c Cilantro, chopped
1/4 c Red onion or scallion, chopped
1/2 ts Salt
1 tb Rice vinegar
2 tb Olive oil


Combine the chickpeas, celery, celery leaves, cilantro, onion, salt, pepper, vinegar, and oil. Toss well.

Can be prepared several hours ahead and left at room temperature. Can be kept for 1 day in the refrigerator. Return to room temperature before serving.


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