Mediterranean Chickpea Salad



This protein-packed Mediterranean chickpea salad is filled with vegetables and hint of salty capers with a simple vinaigrette. It’s a great side dish for backyard barbecue and it can pull double duty as a healthy, vegan lunch to last through the week. The flavors are bold and fresh, and the recipe can be made a day or two in advance.

INGREDIENTS

FOR THE SALAD
3 15-ounce cans chickpeas, drained and rinsed
1 pint grape tomatoes, quartered
2 English cucumbers, seeded and chopped
1 red bell pepper, chopped
1/4 – 1/2 cup diced red onion (amount to taste)
3/4 cup sliced Kalamata olives
1/4 cup chopped fresh parsley
2 tablespoons capers

FOR THE DRESSING
1/3 cup extra virgin olive oil
1/3 cup lemon juice (or white wine vinegar)
1 teaspoon dried oregano
1/2 teaspoon coarse salt
1/4 teaspoon black pepper

INSTRUCTIONS

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