A super fresh, quick and easy to prepare salad that makes the perfect healthy lunch entree, or a dinner side dish.
(15 oz) can
rinsed and drained well
(about 2/3 of 1 medium)
extra virgin olive oil
fresh lemon juice
Salt and freshly ground black pepper
Add chickpeas, cucumber, tomatoes, red onion and parsley to a bowl.
Measure out olive oil into a liquid measuring cup, pour in lemon juice, garlic, Italian seasoning and season with salt and pepper to taste.
Pour dressing over mixture in bowl. Toss to evenly coat, season with more salt to taste if needed. Salad will taste good for a few days but texturally it's best eaten within a few hours.
Garden cucumbers can be substituted just peel first.
Grape tomatoes will work in place of Roma tomatoes (use 1.5 cups).
Red wine or white wine vinegar can be substituted for lemon juice.
You could also add one of these options:
1/3 cup feta
1 (5 oz) can tuna in water, well drained
1 avocado, diced
3/4 cup cooked quinoa
1/4 cup sliced Kalamata or black olives
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