This chickpea salad is super fast to throw together and tastes AWESOME! It’s very filling and makes a perfect light meal. To make it even easier, you can use canned chickpeas (or whatever beans you have on hand) and a bottled salad dressing. Easy!
Meanwhile, HERE’S ALL IT TAKES
2 (14 oz) cans chickpeas, or 2 cups cooked chickpeas
6 green onions, chopped
2 medium tomatoes, cut into cubes
1 small red onion, finely chopped
1 tablespoon capers, drained
2 tablespoons finely chopped parsley or cilantro
4 hard boiled eggs, cut into quarters
For the dressing (or use bottled oil and vinegar dressing):
5 tablespoons olive oil
4 tablespoons white wine vinegar
salt and freshly ground black pepper
If using canned chickpeas, be sure to drain off the liquid. Place them in a serving bowl. Mix in the other ingredients, EXCEPT THE EGGS. Mix the dressing ingredients together in a small bowl. Toss the salad with the mixed herbs. Pour the dressing over the salad and mix well. Taste for seasoning. Allow to stand for at least one hour. Just before serving decorate the salad with the egg wedges.
I didn’t think the one tablespoon of capers made that much of a difference. I did enjoy the flavor when I came across them in a bite, but one tablespoon was really not enough to cover the amount of salad here. If you don’t have capers, don’t sweat it. Just keep going.
I do wonder how a roughly chopped ripe avocado would taste in the mix. Hmmm.
Source: SimpleDailyRecipes.com
