Mediterranean Chickpea Salad
Learn how to make my Mediterranean Chickpea Salad. Easy, nutritious, delicious and vegan!
This is a recipe that I demonstrated, along with my Sun-dried Tomato Basil Breadsticks (picture on right) for the Makeover My Heart cooking workshop held February 4, 2012 at the Radisson Hotel in Utica, NY. It's a favorite of mine that can be prepared quickly using ingredients that I usually have on hand. Feel free to make substitutions. For example, if you don't have green onions on hand, substitute a little chopped fresh onion and so on.
Ingredients
Yield: 2-4 servings- 1 can Chickpeas (1 lb. 3oz.)
- 1 cup Diced fresh tomatoes
- ¼ cup Chopped parsley
- ¼ cup Chopped green onion
- 3 Tablespoons Olive oil
- 2 Tablespoons Lemon juice
- 1 Tablespoon Red Wine Vinegar
- ½ teaspoon Salt
- ¼ teaspoon Ground Pepper
- ½ teaspoon Crushed dry mint, or 1 teaspoon, fresh chopped
Method
- Drain chickpeas, rinse if desired. Place in mixing bowl.
- Add remaining ingredients and toss gently.
Happy Salad Making!
© 2024 Susan Sady