This month has been crazy and very busy so far. That’s why the first recipe in April comes…well towards the end of April! I am close to finishing my Master’s degree which includes finishing up my graduate thesis. This time of the semester I am all for quick and easy, yet healthy dishes that don’t bind me to the kitchen for too long.
I love that this salad as it is so easy to prepare and allows for a bit more or less of any ingredient. I fix it for lunch quite often, as I have most ingredients on hand anyways. It is also perfect to take to school and make the others jealous of my delicious lunch. 😉
Chickpeas definitely belong into the “perfect food group”, at least for me! They provide good amounts of plant protein, are high in fiber and iron and go with so many different dishes. Chickpeas taste good in any variation be it cooked, roasted, smashed, baked or just plain out of the can! Did I mention hummus?! ❤️
In this recipe you can easily substitute zucchini for the cucumber, white onion for the red onion, lemon for the lime and cilantro for the parsley. And tada…you have a whole new salad! It will change the taste of the salad, but is equally yummy! Just play with your favorite flavors here.
- For the salad:
- 15 oz. (400g) can chickpeas
- ¼ red onion
- 1 cup (100g) tomatoes
- 1 cup (90g) red peppers
- 1 cup (120g) cucumber
- ½ cup parsley
- For the dressing:
- 1 tbsp olive oil
- 2 tbsp white balsamic vinegar
- 1 tbsp lemon or lime juice
- 1 tsp rice syrup (or other preferred sweetener)
- ½ tsp cumin
- salt and pepper to taste
- For the salad:
- Drain and rinse the chickpeas, set aside.
- Dice the onion in very fine pieces.
- Chop the tomatoes, red pepper and cucumber into small little pieces, depending in how chunky you like your salad.
- Wash and dry the parsley and also chop it into little pieces.
- Assemble all salad ingredients into a bowl and stir through.
- To make the dressing:
- Simply stir all dressing ingredients together in a small bowl.
- Stir thoroughly with a spoon until oil and vinegar combine.
- Pour the dressing over the salad and give it another good stir.
- The salad tastes better, if you put it in the fridge for at least an hour before serving. Best would be overnight so the flavors can incorporate. Adjust the seasoning the next day!