Tangy Chickpea Salad
This recipe was inspired by my dear friend Ana, who can whip up any refreshing bean salad in 5 min that's healthy and delicious, plus a crowd pleaser. Thanks Ana!
Prep Time 10 minutes
Cooking Time 5 minutes
Yields 6-8 Servings
2 cans (15 oz) chickpeas, drained and rinsed
4 cloves garlic, minced
1 red onion, diced
1 red pepper, diced
1 large English cucumber (Ana makes this salad with Persian cucumbers-yum)
1 large celery stick, diced (for extra crunch)
1 bunch of curly parsley, roughly chopped
1/2 cup of lime juice (substitute option: lemon juice)
1/4 cup of olive oil
1 tbsp sea salt
1 tbsp freshly ground pepper
In a large bowl, combine all ingredients.
Pour salad dressing and mix well.
Taste and add more lime juice as desired.
Salad will keep up to 3 days in the fridge.
Serving suggestions: 1 cup of salad over mixed greens for a nourishing lunch, or scoop bits of salad into a tortilla chip and enjoy as a healthy - pick me up - snack in the middle of the day, or as a side dish.