Chickpea and tomato salad bowl! (No oil)…..This salad bowl is made with chickpeas, cucumbers, tomatoes, radishes, parsley, avocado and mixed with a dressing of fresh lemon juice and balsamic vinegar. This is a great dish to bring to your holiday events over the spring and summer. Served cold and taste better as it marinates together.
Ingredients:
- 1 can chickpeas
- 1/2 cup diced tomatoes
- 1/4 cup red onion diced
- 1 cucumber diced
- 1/4 cup parsley diced
- 3 radishes diced
- 1 avocado diced
- 1 tbsp fresh lemon juice
- 3 tbsp balsamic vinegar
- pinch of pepper (optional)
- pinch of pepper
Directions:
Dressing, mix in a small bowl lemon juice and balsamic vinegar. In large bowl, add chickpeas drained from the can and add the vegetables to the bowl and stir. Next add in the dressing and stir and season with salt (optional) and pepper to taste.
Serve. Store in the refrigerator.
Ingredients
- 1 15.5 oz can chickpeas
- ½ cup cherry tomates, diced
- ¼ cup red onion, diced
- 1 cucumber, diced
- ¼ cup parsley, diced
- 3 radished, diced
- 1 avocado, diced
- 1 tbsp fresh lemon juice
- 3 tbsp balsalmic vinegar
- 1 pinch salt (optional)
- 1 pinch pepper
Instructions
- Dressing, mix in a small bowl lemon juice and balsamic vinegar.
- Dressing, mix in a small bowl lemon juice and balsamic vinegar. In large bowl, add chickpeas drained from the can and add the vegetables to the bowl and stir.
- Next add in the dressing and stir and season with salt (optional) and pepper to taste.
Serve. Store in the refrigerator.
Notes
This salad would also be great to store in a mason jar for an on the go lunch or dinner.
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P.S. This salad would also be great to store in a mason jar for an on the go lunch or dinner.