This salad is a wonderful side, light supper, healthy lunch or a mid-afternoon pick-me-up snack. It keeps in the fridge for a couple of days, so a large batch is a nice thing to have sitting around.
It evokes a traditional Israeli or Arabic salad, but the addition of chickpeas adds some heft and protein, so it is a bit heartier and more sustaining that the strictly vegetable version.
Serves 8
2 large cans chickpeas, drained
2 peppers, chopped
4 scallions, chopped
2 cucumbers, peeled can chopped
3 cups cherry tomatoes, cut in half
1 bunch parsley, chopped
Dressing:
½ cup olive oil
Juice of 2 lemons
Salt and pepper
In a large bowl, mix all the vegetables. Add the dressing ingredients, toss and allow the salad to sit for a few minutes up to a few hours.
