This refreshing salad is such a simple recipe and it’s perfect for someone who’s looking for a light lunch option. This is the first time I’ve added chickpeas to this salad, but I had a can in my pantry, so I decided to add them in. They really fit this salad nicely and the added protein is a bonus.
The homemade vinaigrette dressing is one of my favourite parts of this salad because of the tanginess from the lemon juice and balsamic vinegar. I’ve also added in a little bit of sesame oil, which compliments the chickpeas perfectly.
Ingredients
1 (540 ml) can chickpeas -drain the liquid and rinse
1 (255 g) container cherry tomatoes or grape tomatoes -cut in half
3 mini cucumbers -thinly sliced
1 small red onion -cut into half moons
Roughly chopped fresh parsley
1/4 cup canola oil
1 tbsp white balsamic vinegar
Juice from a small lemon
1/2 tsp sesame seed oil
1-2 garlic cloves-finely grated
Salt and black pepper to taste
Directions
- Place the chickpeas on paper towels to soak up any excess liquid.
- Whisk together the oil, vinegar, lemon juice, sesame oil, garlic, salt, and pepper.
- Place all the ingredients in a bowl and mix well.
- Cover and place in the fridge till ready to serve.
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