This recipe is derived from the Summery Chickpea Salad recipe from Cooking Light’s website.
Active Time: 10 minutes
Total Time: 10 minutes
Approximate Cost per Serving: $1.00
- 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
- Cutting board
- Kitchen knife
- Large mixing bowl
- Measuring cups & spoons
- 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.
- Combine all ingredients in the bowl and toss to mix.
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.