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.
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
– 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
– chopped 1 Tbsp | 15 mL
Fresh Oregano 1 tsp | 5 mL
Fresh Rosemary 1 tsp | 5 mL
Fresh Thyme 1 tsp | 5 mL
if using dried herbs ½ tsp | 2 mL each
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
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