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This is another dish from my mediterranean dinner party menu. I kind of threw this together about 30 minutes before the party, but it ended up being one of my favorite salads of the night!
It is very simple but very flavorful, too. This filling salad has chickpeas, cucumbers, red onion, shredded carrot, mint, parlsey, lemon juice and olive oil — all things that are laying around the kitchen. And of course, you can substitute any of the veggies, or beans for that matter, with whatever you have on-hand. I bet a chopped up hard-boiled egg would be great, too. Plus, not only is it delicious right when you make it, but it is also great the next day, straight out of the fridge for a quick cold lunch or snack. Give it a try!
Chickpea Salad
serves 6
adapted via Martha Stewart
2 cans chickpeas, drained and washed
1 seedless cucumber
1/2 red onion, chopped and soaked in a bowl of water for 20 minutes
3 shredded carrots
3 tablespoons fresh mint
3 tablespoons fresh flat leaf parsley
1/2 lemon juiced
olive oil
salt 'n' peppa
1 In a large bowl, combine all ingredients and mix. Combine lemon juice with olive oil, to taste, and season.
2 Pour dressing over salad and mix well. Serve cold, after 30 minutes of letting the dressing meld with the salad, or can be served right away if you are pressed for time. It will still be delicious!
4 comments:
oh yum! this looks amazing. I make chickpea salad all the time in the summer, but never thought to add carrot. Will have to do that next time!
This looks great! Such an easy lunch or side :)
I love chickpea salads like this! They are so great to have around for a spur of the moment meal.
It does look awesome. I haven't tried chickpea salad...
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