Chickpeas aren’t usually a go-to for me when it comes to salads, but I remember during my waitressing days (short-lived) that this particular chickpea salad was served and when I gave in one day and tasted it, I was like, “hmm not bad”. So for this fast, I decided to recreate this tasty vinegary goodness. The Ingredients and instructions are below.
Ingredients:
- 32 oz can of chickpeas (garbanzo beans)
- 1 medium red onion (chopped)
- 1 medium tomato (diced)
- 1 cucumber (chopped)
- 1/2 c of white vinegar
- 1/2 c of olive oil
- 1 tbsp pink himalayan sea salt
- 1/2 tbsp black pepper
Instructions:
In a salad bowl add your chickpeas, and chopped produce: red onion, tomato, and cucumber. Next add your equal part vinegar and olive oil, followed by the sea salt and pepper for taste. Lastly, just give it a quick toss and voila your chickpea salad is ready to eat! Another simple dish. Let me know what you think in the comments when and if you try it!