lemon herb chickpea & veggie salad
Serves 4–6
This salad is perfect for summer picnics. It’s served cold, packed with fiber, and uses a simple lemon vinaigrette.
Ingredients:
- 2 cans chickpeas (rinsed and drained)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red bell pepper, chopped
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley or basil, chopped
Dressing:
- 3 Tbsp olive oil
- 2 Tbsp lemon juice or red wine vinegar
- 1 small garlic clove, minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions :
- In a large bowl, combine chickpeas and vegetables.
- Whisk dressing ingredients in a small bowl.
- Pour dressing over salad and toss well.
- Chill for at least 30 minutes before serving.
- Keep in a cooler until ready to eat.