By Linda Gassenheimer
From Tribune News Service
I was looking for a cool salad for this July 4th and created this spicy North African inspired chickpea salad. It makes a light summer vegetarian salad. I added some hard-boiled eggs to add variety to the texture of the dish and I give a foolproof method for cooking the eggs.
Helpful Hints
- The vegetables can be very coarsely chopped in a food processor.
- The salad can be made a day ahead. Bring to room temperature before serving.
Countdown
- Boil eggs.
- Prepare salad ingredients.
