Best Ever Fresh Chickpea Salad in Clay Fast Slow Cooker (Video Recipe)

This quick easy chickpea Salad was made from scratch in our clay fast slow cooker. 

Recipe courtesy of Rachael Ray Food Network revised in Vitaclay

Ingredients:

4 cups cooked chickpeas

1 small red onion finely chopped

1 small red bell pepper, finely chopped

A few ribs celery and leafy tops, chopped

1 clove garlic, minced or grated then grinded into a paste with salt

1/2 teaspoon crushed red pepper flakes

2 tablespoons rosemary, finely chopped, a few sprigs

2 tablespoons red wine vinegar

3 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

Directions:

1. Soak 2 cups chickpeas overnight. Rinse and drained.

2. Add soaked chickpeas and 4-6 cups of water to cover chickpeas in your VITACLAY pot.

3. Set on “Stew” or “Fast” for one hour.

4. Combine 4 cups cooked chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and olive oil, salt and pepper.

Enjoy!