19 Oct Chickpea and Veggie Salad
| Prep Time | 15 minutes |
| Passive Time | 10 minutes |
| Servings |
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Ingredients
Salad
- 2 cups chickpeas (if canned, drain and rinse)
- 1/2 cup cherry tomatoes, sliced
- 1/2 cup red peppers, chopped
- 1/4 cup red onion
- 1/2 cup cucumbers, sliced
- 1/2 cup chopped fresh herbs (I used cilantro and mint)
- 1/4 cup crumbled feta (goat cheese would also work well)
Dressing
- 3 tbsp extra virgin olive oil
- juice of 1/2 a lemon
- salt and pepper (to taste)
- 1 clove garlic minced
- 1 tsp honey
- 1/2 tsp dried oregano
Ingredients
Salad
Dressing
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Instructions
- Place chickpeas and veggies in a serving bowl.
- Prepare the salad dressing in a separate, small bowl and pour onto salad.
- Refrigerate the salad for at least 10 minutes to allow the flavours to combine.
- Serve over a bed of greens and enjoy! (I used arugula and topped my dish off with some sliced avocado!)
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