We’ve actually been getting snow around here recently which in crazy for this time of year! The bulbs I planted in the fall are poking up and it’s making me hungry for spring and the garden. This dish definitely helps, it is so easy and fresh, like many of the dishes I make in the spring. It’s very addictive, every time I make it I can’t stop eating it! It makes a great appetizer too, and can easily be made ahead of time.
CHICKPEA SALAD
Recipe by My Stained Apron
1/2 cup basil leaves, chiffonade
1 cup grape or cherry tomatoes, cut in half
1 English cucumber, diced
1/2 red onion, sliced thin
1 can chickpeas, rinsed and drained
salt and pepper to taste
Juice of 1/2 a lemon
Drizzle olive oil
2 oz feta cheese, optional
Combine everything except lemon juice and olive oil in a bowl. Toss together and drizzle with lemon juice and olive oil. Toss together gently and adjust seasoning if needed.
Serve with pita chips.
Chickpea Salad
February 21, 2011
Category
Salad / Dressings
Prep Time
10 minutes
Total Time
10 minutes
Ingredients
- 1/2 cup basil leaves, chiffonade
- 1 cup grape or cherry tomatoes, cut in half
- 1 English cucumber, diced
- 1/2 red onion, sliced thin
- 1 can chickpeas, rinsed and drained
- salt and pepper to taste
- Juice of 1/2 a lemon
- Drizzle olive oil
- 2 oz feta cheese, optional
Instructions
- Combine everything except lemon juice and olive oil in a bowl. Toss together and drizzle with lemon juice and olive oil. Toss together gently and adjust seasoning if needed.
- Serve with pita chips.
