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Chickpea Salad Recipe

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This recipe for Chickpea Salad is from DICKERT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (15 oz) can chickpeas, rinsed and drained well
2 cups chopped English cucumber (about 2/3 of 1 medium)
1 1/4 cups chopped Roma tomatoes (about 2)
1/4 cup chopped red onion
3 Tbsp chopped fresh parsley
1/4 cup extra virgin olive oil
2 Tbsp fresh lemon juice
1 1/2 tsp minced garlic
1 tsp Italian seasoning
Salt and freshly ground black pepper
Directions:
Directions:
Add chickpeas, cucumber, tomatoes, red onion and parsley to a bowl.
Measure out olive oil into a liquid measuring cup, pour in lemon juice, garlic, Italian seasoning and season with salt and pepper to taste.

Pour dressing over mixture in bowl. Toss to evenly coat, season with more salt to taste if needed. Salad will taste good for a few days but texturally it's best eaten within a few hours.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Garden cucumbers can be substituted just peel first.
Grape tomatoes will work in place of Roma tomatoes (use 1.5 cups).
Red wine or white wine vinegar can be substituted for lemon juice.
You could also add one of these options:
1/3 cup feta
1 (5 oz) can tuna in water, well drained
1 avocado, diced
3/4 cup cooked quinoa
1/4 cup sliced Kalamata or black olives

 

 

 

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