Chickpea Salad

IMAG0830

This recipe is derived from the Summery Chickpea Salad recipe from Cooking Light’s website.

Servings: 4
Active Time: 10 minutes
Total Time: 10 minutes
Approximate Cost per Serving: $1.00

Ingredients:

  • 1 pint grape tomatoes
  • 1 (15 – 16oz) can of chickpeas/garbanzo beans
  • 1/2 large cucumber
  • 1/4 large red onion
  • 1/3 cup of garden herbs (original recipe calls for Italian parsley; I used an even mix of rosemary and oregano with a few small basil leaves)
  • 2 Tbsp olive oil
  • 1.5 Tbsp lemon juice
  • 1/2 tsp black pepper
  • 1/4 tsp salt

Kitchenware:

  • Cutting board
  • Kitchen knife
  • Strainer
  • Large mixing bowl
  • Measuring cups & spoons

Steps:

  1. Half the grape tomatoes.  Drain and rinse the chickpeas.  Slice the cucumber and cut each slice in half.  Thinly slice the red onion.  Tear the basil leaves (or chop the parsley).  Rosemary and oregano can be left as they are.
  2. Combine all ingredients in the bowl and toss to mix.
  3. Enjoy!

We made ours a meal with a simple baked potato.  The fresh herbs from the garden make all the difference.  You can double up portions for a main dish if you prefer.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s