Prep 10 mins
Cook 0 mins
This is a great salad, for salad bar, for dinner, for picnics, for anything. All it takes it to mix it all up, and serve.
- 100 g cucumbers, not peeled, cut into small cubes (I prefer Jade - 1/2 of the long skinny one)
- 900 g chickpeas (2 cans, drained)
- 150 g red peppers, 1 medium cut into small cubes
- 1 tablespoon chives, chopped
- 1 garlic clove, minced
- 85 g red onions, chopped, about 1/2 cup
- 1⁄8 cup parsley, finely chopped
- 1⁄8 cup dill, finely chopped
- 4 tablespoons balsamic vinaigrette (good quality)
- 3 tablespoons olive oil (good quality)
- 1 tablespoon fresh lemon juice
- salt and black pepper, as desired
- Mix all and serve in room temperature or chilled.
- That's it!
I didn't use dill, but used cilantro instead. Also I didn't add lemon. It is a good refreshing salad.
Great recipe, just make sure you have additional recipes in your que that need the fresh dill, chives & parsely so the money doesn't end up in the trash.
I tried this recipe before but with cilantro instead of parsley. Very good!