Pour contents of canned chickpeas into a saucepan and bring to a boil. Drain and discard liquid.
In a serving bowl, combine chickpeas and all the remaining ingredients. Mix well and set aside, unrefrigerated, for 1 hour. Mix again and serve cold or at room temperature. Excellent with yogurt with cucumber and mint.
Serve with Yogurt with Mint and Cucumbe1
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|Serving Size: 1 Serving (52g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 5.6mg||0 %|
|Potassium 153.5mg||4 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 3.9g|
|Protein 0.9g||1 %|
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Calories per serving: 21
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