Here is an easy and healthy recipe for a go-to salad that you can make in large batches and eat for lunch or in place of a traditional lettuce salad. I made it the night before I planned on eating it so that the flavors would intensify. Enjoy!
{Recipe adapted from The Merry Gourmet}
INGREDIENTS:
- 1 15-ounce can chickpeas (garbanzo beans), rinsed, drained, & patted dry
- 1 pint (1 & 1/3 cups) cherry tomatoes, sliced in half
- 3 or 4 baby sweet peppers (or ½ of a bell pepper) - chopped
- ½ of a cucumber - chopped
- 1/3 cup finely chopped sweet onion
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh basil
- 2 tablespoons extra virgin olive oil
- 3/4 tablespoon red wine vinegar
- A drizzle of honey- 1/3 cup crumbled feta cheese (more to taste)
- kosher salt
- freshly ground black pepper
Cucumbers
Sweet Peppers
PREPARATION:
In a medium bowl, combine chickpeas, sliced cherry tomatoes, onions, peppers, cucumber, mint and basil.
In a medium bowl, combine chickpeas, sliced cherry tomatoes, onions, peppers, cucumber, mint and basil.
In a small bowl, whisk together olive oil, red wine vinegar, honey, and salt and pepper until combined. Pour over chickpeas then add the feta. Combine and let sit for a few hours or overnight in the refrigerator.
I have some chickpeas in my fridge and I am so excited to try this! Best of all I am not allergic to any of the ingredients!
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