A tasty idea for lunch or dinner!
- 1-2 Cans of Chickpeas
- 1 English Cucumber
- 1 Carton of
- Cherry or Grape Tomatoes
- Half of a Red Onion
- Fresh or Dried parsley
- 1/2 Cup of Extra Virgin Olive Oil (EVOO)
- 3 Tablespoons of vinegar of choice (Balsamin, Red wine, White wine, etc.
- 1 Tablespoon of Honey Dijon Mustard (adds a nice sweetness)
- 2 Teaspoons of minced garlic
- 1/4 Teaspoon of Sea Salt
- Black Pepper (Adjust amount to taste you like)
Drain Chickpeas and rinse thoroughly. Bring Chickpeas to a boil in a large pot of water for about 20 minutes.
**(I personally think chickpeas are quite tough and I prefer them to be a little softer, but you can skip this step if you don’t want to soften your chickpeas, just be sure to drain and rinse well, and continue to the next steps.
While the chickpeas are softening, cut up all your other ingredients needed for the salad.
Once chickpeas are soft to your liking, drain them and rinse with cold water. You will notice the “shells” may have started to come off, carefully remove the shells. Leave chickpeas to cool.
Start making your vinaigrette. Add all the ingredients together in a jar (better to shake everything together).
Once the chickpeas have cooled, add all the ingredients for the salad (cucumbers, tomatoes,etc.) You can add additional parsley if you’d like, or any other herb (dill, etc.) to garnish. Pour the vinaigrette over the salad and enjoy!
** You certainly can make this ahead of time so that you have it prepped for lunch or as a dinner side. Store in the fridge for up to 2 days for best taste.