Chickpea Salad, Pack-to-Go
Make this salad the night before to shake-up the usual packed sandwich for lunch. Fresh herbs brighten the flavour of chickpeas. If you decide to use dried herbs instead of fresh, reduce the amount.
Ingredients:
| Red wine vinegar | 2 Tbsp | 25 mL |
| Olive or canola oil | 1 Tbsp | 15 mL |
| Garlic clove, minced | 1 clove | 1 clove |
| Salt | ¼ tsp | 1 mL |
| Freshly ground black pepper | ¼ tsp | 1 mL |
| Canned chickpeas, drained & rinsed | 1 can (19 oz) | 540 mL |
| Sweet red pepper, diced | ¼ cup | 50 mL |
| Cucumber, diced | ¼ cup | 50 mL |
| Onion, diced | ¼ cup | 50 mL |
| Pitted black olives (see Tip) | ¼ cup | 50 mL |
| Fresh parsley, chopped | 1 Tbsp | 15 mL |
| Fresh oregano, rosemary, thyme
*or ½ tsp/2 mL each if using dried herbs |
1 tsp each | 5 mL each |
Directions:
- In a bowl, whisk together vinegar, oil, garlic, salt, and pepper. Set aside.
- In a large bowl, combine chickpeas, red pepper, cucumber, onion, olives, parsley, oregano, rosemary, and thyme.
- Pour vinegar mixture over salad, tossing gently.
- Cover and refrigerate for several hours or overnight to allow flavours to blend.
Prep: 15 minutes
Refrigerate: several hours or overnight
Yield: 4 servings, 3 cups (750 mL)
1 serving = ¾ cup (154 g/serving)
Tips:
- The easiest way to pit an olive is to smack it with the side of a chef’s knife.
- Non-olive lovers may replace them with chopped sweet green pepper.
