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2 cups drained cooked chickpeas
1 medium tomato, chopped
1/4 cup walnuts, broken into pieces
1/4 cup raisins
1/4 cup minced fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
Salt and pepper

Combine all the ingredients in a large bowl. Season with the salt and pepper to taste. Toss to mix well. Makes 4 servings.

"Vegan Deli" by Joanne Stepaniak

Thursday, September 27, 2001