Chickpea Crunch Salad
Author: thyme & toast
Serves: 4-6
- Salad
- 1 15.5-oz can chickpeas (or 1½ cups), drained and rinsed
- 1 red bell pepper, finely chopped
- 2 green onions, chopped
- 2 celery stalks, finely chopped
- ¼ cup chopped cilantro
- ½ jalapeno, finely chopped (optional)
- Dressing
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 clove of garlic, minced
- ½ teaspoon cumin
- ¼ teaspoon salt, or more to taste
- Combine all the ingredients of the salad and mix well.
- Whisk together the dressing and pour over the salad, tossing to evenly distribute the dressing.
- Taste and adjust seasonings as necessary, such as adding more lemon juice for more citrus flavor, red wine vinegar for more tang, or salt.
Recipe by thyme & toast at https://thymeandtoast.com/chickpea-crunch-salad/
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