Chickpea and Veggie Salad

Chickpea and veggie salad. Photo by Keri White

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

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.


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