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
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