Parsleyed Chickpea Salad

Ingredients:

2 15oz Cans	Chickpeas, rinsed and drained (or 3 cups cooked chickpeas)
2 Cans	Grated Carrots (5 to 6 medium carrots)
2 Stalks	Celery, chopped
4	Green Onions, thinly sliced
1/2 Cup	Fresh Parsley, chopped
1/2 Cup	Sweet Chili Pepitas, toasted
1/3 Cup	INFUSED Milanese Gremolata Olive Oil
3 TBSP	INFUSED Sherry Reserva Specialty Vinegar
To Taste	Sea Salt & Freshly-Ground Black Pepper

Directions:

In a medium serving bowl, combine the chickpeas, carrots, celery, green onions, parsley, and pepitas. Set aside.

To prepare the vinaigrette, in a small bowl, combine the INFUSED Milanese Gremolata Olive Oil, INFUSED Sherry Reserva Specialty Vinegar, salt, and pepper.

Whisk until blended and pour the dressing over the chickpea mixture. Add the toasted Sweet Chili Pepitas to the bowl and stir to combine. Adjust seasonings if desired.

For the best flavor, let the salad marinate for 30 minutes or even overnight in the refrigerator.

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