chickpea wonder salad

http://calgaryavansino.com/recipes/chickpea-tomato-pepper-basil-wonder-salad/

  • Serves

    makes 6-8 servings

  • Preparation Time

    5-10 minutes

Ingredients

  • 3 x 400g can chickpeas, rinsed and drained or 675g chickpeas
  • 300g baby tomatoes, halved
  • one red pepper (approx. 140g), de-seeded and chopped into 1 cm x 1 cm pieces
  • one yellow pepper (approx. 1 cup), de-seeded and chopped into 1 cm x 1 cm pieces
  • 20g basil, leaves picked and roughly chopped
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 1/4-1/2 tsp cayenne pepper
  • 3 x 400g can chickpeas, rinsed and drained or 4 1/2 cups chickpeas
  • 2 cups baby tomatoes, halved
  • one red pepper (approx. 1 cup), de-seeded and chopped into 1 cm x 1 cm pieces
  • one yellow pepper (approx. 1 cup), de-seeded and chopped into 1 cm x 1 cm pieces
  • 1 cup basil, leaves picked and roughly chopped
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 1/4-1/2 tsp cayenne pepper
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A colourful side dish that is ridiculously easy to throw together – make plenty as it can be used throughout the week with a variety of meal combinations.

In a mixing bowl, combine the chickpeas, tomatoes, peppers and basil together.

In a separate bowl, whisk the lemon juice, olive oil and cayenne pepper together until combined. Then add to the mixing bowl and toss until all coated.

Whilst this makes a delicious side dish, you can also add more to it to make it into a main dish – for example, by sprinkling crumbled feta cheese over the top (although not suitable for vegans) or by pairing with some baked tempeh or tofu and wilted spring greens to make a tasty salad bowl.