Super Easy Chickpea Salad |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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I love this salad! I can hardly wait the 2 hours to start digging in. Its great because you can add whatever else you want. Its really great in the summer because I've thrown in snap peas, zucchini etc... from my garden. Please note that the cook time is the chill time required. This is better if made the day before, and gets better the longer it chills. Ingredients:
2 (16 ounce) cans chickpeas |
1 cucumber, peeled, seeded, diced |
1/2 red pepper, diced |
1/2 red onion, chopped |
1/2 cup carrot, diced |
1/2 teaspoon minced garlic |
1 large tomato, seeded, chopped |
3 -4 fresh basil leaves, washed and chopped |
1/4 cup of shredded parmesan cheese (or your choice) |
fresh lemon juice, to taste |
black pepper, to taste |
6 tablespoons paul newmans balsamic vinaigrette (to taste) |
3 tablespoons ranch dressing (to taste, i use hidden valley light) |
Directions:
1. Combine all ingredients in a large bowl. Chill at least 2 hours. Serve.
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