• Liisa Lee

Chickpea Veggie Salad

Super simple. Super delicious. The perfect, easy, party salad.


Mom loved a chopped salad and making this always reminds me of her. Truth be told she didn't cook a lot. I got my love of cooking from dad. So salads were her thing. That, and she had been a professional ballet dancer, so healthy and easy was a double win.

I love the ritual of chopping veg, so this is a happy place meal all the way round.

Let's make it.









INGREDIENTS:


1 can chickpeas

2 carrots diced

2 ribs celery diced

1 cup cherry tomatoes halved

2 Persian cucumbers halved and sliced

1/2 red bell pepper diced

2 tbsp olive oil

juice of 1/2 lemon

3 tbsp (or two turns) rice wine vinegar

1/2 tsp salt

1/4 tsp garlic powder

1/2 tsp 21 Seasoning Salute or fresh herbs of your choice (basil and dill would rock)

1/2 cup fresh mint chopped or chiffonade


DIRECTIONS:

  • Drain can of chickpeas and add them to a large salad or serving bowl

  • chop all veg and add them to the bowl

  • juice lemon into the bowl

  • add salt, herbs, vinegar and toss

  • top with mint or mix in if you choose

  • let sit, covered for 30 minutes to let flavors marry

  • toss again, top with fresh mint or herbs, serve and enjoy

You can double this and keep some around, in the fridge. Believe me, it's a little addicting.




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