Friday, June 3, 2011

Colorful Chickpea Salad

Delicious. Beautiful. Eat.

Colorful Chickpea Salad


2 19-oz cans chickpeas (garbanzo beans) rinsed and drained
2 cups cherry or grape tomatoes
1 yellow bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
1/2 english cucumber, halved and sliced thin
1/4 cup lemon juice
3T olive oil
1/4 cup chopped fresh basil
2T chopped fresh parsley
1/2 tsp kosher salt
2 garlic cloves, minced
1/4 cup shredded Parmesan cheese (optional)


1. In a large bowl, combine chickpeas, tomatoes, bell peppers and cucumbers.

2. In a medium bowl, whisk together the remaining ingredients, except the Parmesan cheese.

3. Pour the dressing over the chickpea mixture and toss to coat. Season to taste with salt and top with Parmesan cheese before serving, if using.

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