Summer Chick Pea Salad
"This is a quick to prepare salad made with chick peas (canned or dried), fresh vegetables and a light and simple dressing for impromptu barbecues or lunches."
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
4 cups
- Serves:
- 6-8
ingredients
- 1 (15 ounce) can chickpeas
- 1 cup seedless cucumber, chopped into 1/4-inch dice
- 1 cup plum tomato, chopped into 1/4-inch dice
- 1⁄2 cup red onion, diced
- 1⁄2 cup balsamic vinegar
- 1⁄2 cup olive oil
- 1 teaspoon sea salt
- 1 teaspoon pepper
directions
- Drain and rinse chick peas. If using dried, soak overnight, rinse, simmer in boiling water until slightly tender but still firm. Rinse and drain. Place in a large bowl.
- Add chopped cucumber, tomatoes, and red onion.
- Drizzle with olive oil and balsamic vinegar.
- Season with salt and pepper.
- Toss together until ingredients are combined. Keep chilled 1 hour or overnight until ready to serve. Serve chilled.
- Notes: adjust the vinegar and oil to taste. Quantities are approximate. This keeps well overnight.
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RECIPE SUBMITTED BY
UrbanYogaMommy
Northern, NJ
<p>Corporate NYC foodie mom now living the dream in the country. I love to make things for my food snob family of four that are fast and easy, nutritious and fresh. I use organics, locally grown, grass fed, free range, and wild everything as much as possible. I try to minimize processed foods, refined sugars, and refined flour. My favorite things to make are Indian, Mexican, Provençale, and Italian.</p>
