Summer Chick Pea Salad

This is a quick to prepare salad made with chick peas (canned or dried), fresh vegetables and a light and simple dressing for impromptu barbecues or lunches.

• Ready In: 20 mins
• Serves: 6-8
• Yields: 4 cups

Ingredients

• 1 (15 ounce) can chickpeas
• 1  cup seedless cucumber, chopped into 1/4-inch dice
• 1  cup plum tomato, chopped into 1/4-inch dice
• 1⁄2 cup red onion, diced
• 1⁄2 cup  balsamic vinegar
• 1⁄2 cup olive oil
• 1  teaspoon sea salt
• 1  teaspoon pepper

Directions

1. Drain and rinse chick peas. If using dried, soak overnight, rinse, simmer in boiling water until slightly tender but still firm. Rinse and drain. Place in a large bowl.
2. Add chopped cucumber, tomatoes, and red onion.
3. Drizzle with olive oil and balsamic vinegar.
4. Season with salt and pepper.
5. Toss together until ingredients are combined. Keep chilled 1 hour or overnight until ready to serve. Serve chilled.
6. Notes: adjust the vinegar and oil to taste. Quantities are approximate. This keeps well overnight.