A light, refreshing chickpea salad with carrots, peppers, tomatoes, cucumber, and a tangy Dijon vinaigrette dressing. Rich in fiber, iron, and vitamins A and C, this salad is healthy and delicious. It takes only a few minutes to prepare, and it’s very versatile- you can eat it for lunch or snack, as a side dish for dinner, or double the recipe and serve it as a cold salad at your next summer party. Ingredients: 1 15-oz. can of chickpeas, drained and rinsed Handful of cherry tomatoes, quartered ½ cup carrots, diced 1 red bell pepper, diced ½ seedless cucumber, diced 3 Tbsp. red wine vinegar 2 tsp. Dijon mustard 1/8 tsp. dried dill 1/8 tsp. garlic powder Handful of fresh cilantro, chopped Kosher salt and freshly ground black pepper, to taste Directions: Drain and rinse the chickpeas. Wash and dice all of the vegetables. In a large bowl, combine all of the ingredients, and mix well using a rubber spatula.
Eat immediately, or refrigerate for a few hours and serve cold. It tastes even better after a few hours of letting the flavors mingle and marinate in the dressing. Storing: This dish lasts for about 1 week in the refrigerator.
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