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Wednesday, July 30, 2014

Chick Pea Salad

Garbanzo Bean, Chick Pea - I don't mind what you call it, I just call this awesome.
Simple, good ingredients, some time hanging out in the fridge, and you have a really good (and good for you) side dish.

I knew the husband would like this a lot, so I did stealth leftovers. ie, I put some aside for myself before I even served it... I'm not ashamed. 

Hope you enjoy this as much as we did.

Source: adapted from


  • 1/2 english cucumber
  • 2-3 ripe roma tomatoes
  • 1/2 large red bell pepper
  • 1/2 small red onion
  • 15 oz. can chick peas, drained and rinsed

 For the dressing
  • 3 Tbsp. red wine vinegar
  • 1/4 cup olive oil
  • 2 tsp. oregano
  • 1/4 tsp salt
  • 1/4 tsp pepper

  1. Make the dressing: in a small bowl, combine all ingredients and whisk to combine. Set aside.
  2. Dice the cucumber, onion, bell pepper and tomatoes (removing any excess liquid from tomatoes).
  3. Put vegetables and garbanzo beans in a large bowl.
  4. Add dressing and toss to combine.
  5. Refrigerate for at least an hour to let flavors combine. Some dressing will settle on the bottom, so stir before serving.

1 comment:

  1. Great salad Kylee, I can see why you put some aside.


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