Get ready for summer with this delicious Chickpea Salad recipe!
Memorial Day is only three weeks away… not that I’m counting or anything! Plus it’s finally a bit warmer around here… last week we even had a few 80 degree days. I love this time of year because it often means simple, healthy meals that involve some mixing… but not a lot of actual cooking. During late spring and summer the Hubs and I will go for a walk when he gets home and then eat dinner on our deck. The garden (which I planted this weekend- update coming on Friday!) will be blooming and we’ll enjoy our meal and leisuring sitting outside as the day winds down.
I wanted to get a jump start on some new meal ideas for this summer that involve mixing- but no cooking and to create a veggie packed dish using chickpeas for protein! Before I knew it this delicious Chickpea Salad recipe was born. This recipe gets bonus points because it uses all sorts of veggies that are easy to grow if you do garden.
Rainbow Delicious Chickpea Salad
This no cook Rainbow Delicious Chickpea Salad is simple to put together and tastes amazing! Perfect for a light vegan meal, salad topper or cookout side dish.
Course: Dinner, Lunch
Cuisine: American, Mediterranean
Servings: 4 people
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 lemon juiced
1 16 ounce can chickpeas
1/2 red onion chopped
1 pint cherry tomatoes halved
1 yellow pepper chopped
2 mini cucumbers * cut in half moon slices
1/2 cup fresh parsley chopped
salt and pepper to taste
In a large bowl whisk the red wine vinegar, olive oil and lemon together.
Add of the other ingredients on top and toss until well combined. Salt and pepper to taste!
* Or use one regular size cucumber.
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