Chick Pea Salad

This recipe makes about two quarts.


  • Two 15.5-ounce cans of chick peas, drained
  • 4 oz. pepperoni, diced
  • 1 cup celery, diced
  • 1 pint grape tomatoes, cut in half
  • 1 bunch scallion, green and white parts sliced
  • ½ cup Italian dressing
  • Salt and pepper to taste


  • In a large mixing bowl, combine drained chick peas, diced pepperoni, diced celery, halved grape tomatoes, sliced scallions and Italian dressing.
  • Add salt and black pepper to taste.
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