Prep: 15:00
Total 20:00 + refrigeration time
Make this salad the night before to shake-up the usual packed sandwich for lunch. Fresh herbs brighten the flavour of chickpeas. If you decide to use dried herbs instead of fresh, reduce the amount.
Ingredients:
Red Wine Vinegar 2 Tbsp | 25 mL
Olive or Canola oil 1 Tbsp | 15 mL
Garlic Clove, minced 1 clove | 1 clove
Salt ¼ tsp | 1 mL
Black Pepper
– Freshly ground ¼ tsp | 1 mL
Chickpeas 1 can (19 oz) | 540 mL
– Drained & Rinsed
Sweet Red Pepper,
– diced ¼ cup | 50 mL
Cucumber, diced ¼ cup | 50 mL
Onion, diced ¼ cup | 50 mL
Pitted Black Olives ¼ cup | 50 mL
Fresh Parsley,
– chopped 1 Tbsp | 15 mL
Fresh Oregano 1 tsp | 5 mL
Fresh Rosemary 1 tsp | 5 mL
Fresh Thyme 1 tsp | 5 mL
*OR
if using dried herbs ½ tsp | 2 mL each
Directions:
-
In a bowl, whisk together vinegar, oil, garlic, salt, and pepper. Set aside.
-
In a large bowl, combine chickpeas, red pepper, cucumber, onion, olives, parsley, oregano, rosemary, and thyme.
-
Pour vinegar mixture over salad, tossing gently.
-
Cover and refrigerate for several hours or overnight to allow flavours to blend.
Refrigerate: several hours or overnight
Tips:
-
The easiest way to pit an olive is to smack it with the side of a chef’s knife.
-
Non-olive lovers may replace them with chopped sweet green pepper.
Yield: 4 servings, 3 cups (750 mL)
1 serving = ¾ cup (154 g/serving)
Adapted From: Nutrition Rx