CHICKPEA_SALAD

 

Chickpea Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
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I was attempting to make hummus today when I realized my Tahini was almost gone so I turned it around and decided to add my already peeled chickpeas to my tomato and cucumber salad that had been marinating instead. Oh wow! Was this a delicious combination. I even jumped outside to grab a quick bundle of parsley and the fresh lightness of this snack HIT THE SPOT!
SERVINGS PREP TIME
4 10 minutes
COOK TIME TOTAL TIME
0 minutes 60 minutes
SERVINGS PREP TIME
4 10 minutes
COOK TIME TOTAL TIME
0 minutes 60 minutes
Chickpea Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
I was attempting to make hummus today when I realized my Tahini was almost gone so I turned it around and decided to add my already peeled chickpeas to my tomato and cucumber salad that had been marinating instead. Oh wow! Was this a delicious combination. I even jumped outside to grab a quick bundle of parsley and the fresh lightness of this snack HIT THE SPOT!
SERVINGS PREP TIME
4 10 minutes
COOK TIME TOTAL TIME
0 minutes 60 minutes
SERVINGS PREP TIME
4 10 minutes
COOK TIME TOTAL TIME
0 minutes 60 minutes
INGREDIENTS
Salad
  • 1 large Cucumber (peeled and chopped)
  • 2 cups Cherry Tomatoes (sliced)
  • 1 16 oz can Garbanzo Beans (drained, rinsed and dried)
  • 2 cloves garlic (crushed)
Dressing
  • 1 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Red Wine Vinegar
  • 1/2 Fresh Squeezed Lemon
  • 1 Tbsp Fresh Parsley (chopped)
  • Salt & Pepper (optional; to taste)
Servings:
Units:
INSTRUCTIONS
  1. Combine all salad ingredients in a medium bowl.
  2. Mix dressing ingredients in a small bowl and pour over salad.
  3. Refrigerate for at least 1 hour. Serve chilled and ENJOY!!!
RECIPE NOTES

21 Day Fix Container Equivalents:

1 Green - Cucumber & Tomatoes

1 Yellow - Beans

1 tsp - Oil