Have you ever bought chickpea salad from the deli counter? Never again!
It is so easy to toss together!
I will serve it tonight for dinner, along with grilled lemon rosemary chicken thighs and corn-on-the-cob.
Chickpea Salad
1 can chick peas (19 oz/540 ml), rinsed and drained
1/4 cup cilantro/coriander, chopped, or substitute fresh parsley
1/4 cup onion, finely chopped
1/2 red pepper, chopped
1 large clove garlic, minced
3 tablespoons lemon juice
2 tablespoons olive oil
cayenne pepper, to taste
1/4 cup cilantro/coriander, chopped, or substitute fresh parsley
1/4 cup onion, finely chopped
1/2 red pepper, chopped
1 large clove garlic, minced
3 tablespoons lemon juice
2 tablespoons olive oil
cayenne pepper, to taste
Combine. Toss. Stand for 1 hr. Serve.
Recipe Source: food network
ps. I have a few more recipes this week, I want to cook 5 out of 5 days this week. NO takeout! NO excuses! Lots of chicken! I have all 5 dinners lined up!
so trying this!!! more recipes please :)
ReplyDeleteI crave salads these days and our cook (my husband) is rather a meat person! so may be tomorrow I'll play the cook! Pinned your recipe.
ReplyDeletei love this salad...and I don't just limit it to summertime.
ReplyDeleteWe love chickpea salads....this is perfect for tonight's dinner! Thanks for sharing Shannon :) Share more recipes with us !
ReplyDeletewell so far after seeing that you like to talk about BOOKS, FOOD and your home, I can tell I have found a new blog friend and I am so so happy! Saw you on designMom and yay happy day, so thrilled to have found your awesome space here!
ReplyDeletewe made this salad last night an everyone loved it! thx again for the recipe :)
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