This is a simple and light tasting side dish. It's no cook. No stove top. No oven. No heat. Do ahead. Delicious. How can you not make this? I could eat the entire bowl. And this is no deflection people! Just a good ol' summertime salad from the July issue of Cooking Light!
SUMMERY CHICKPEA SALAD
serves 4
Combine:
1 1/2 cups halved multicolored cherry tomatoes (I only had red)
1 cup canned unsalted chickpeas, drained and rinsed
1 cup half-moon English cucumber slices
1/3 cup coarsely chopped fresh flat-leaf parsley
1/4 cup slivered red onion*
DRESSING
2 tablespoon extra-virgin olive oil
1 1/2 tablespoon fresh lemon juice
1/2 teaspoon black pepper*
3/8 teaspoon kosher salt
Mix above or shake in a jar with a lid and pour over salad. Toss gently to combine.
*Omitted onions as per husband's taste buds and used a mere sprinkling of pepper. But, you all do you!
No comments:
Post a Comment