Canned chickpeas make this bright salad a snap to put together.
8 ingredients
15.5 oz Chickpeas or garbanzo beans canned no salt added
1 clove Garlic raw
1 tbsp Parsley fresh or raw herb
1/2 cup, chopped Onions raw
1/2 cup, chopped or sliced Tomatoes red raw
1/2 cup, chopped Peppers sweet bell green raw
2 tablespoon Olive oil
2 tablespoon Lemon juice raw
4 steps
- Drain and rinse 1 can (15.5 oz) of chickpeas.
- Dice the garlic and chop the parsley.
- In a large bowl or container that you can cover, combine the chickpeas, garlic, parsley, onions, tomatoes, green pepper, olive oil, and lemon juice.
- Cover bowl and set in frig to cool until ready to serve.
Tips:
If you can’t tolerate raw onion or garlic, saute those ingredients first then add them to the salad before chilling. They will still add a good flavor to the salad.
You can add salt to taste but remember to add it to your food log to account for sodium intake.
Juice of 1 lemon = 2 Tbsp
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