Friday, July 31, 2009

Minty Chickpea Salad

I had this with the veggie skewers. It made a really refreshing summer salad.

Serves 2

1 tbsp. fresh lemon juice
1/8 cup olive oil
1/4 tsp. salt
1 1/2 cups cooked chickpeas (1/2 cup dried)
1 medium tomato, seeded and chopped
1/2 cucumber, peeled and diced
1/2 red bell pepper, seeded and diced
2 green onions, finely chopped
1/4 cup cilantro, chopped
1/8 cup mint, chopped

1. Whisk together the lemon juice, oil, and salt. Add the chickpeas, vegetables, and herbs and stir well to combine.

Minty Chickpea-Vegetable Salad from the July/August 2009 issue of VegNews.

My changes:
*Green onions in place of scallions.
*Cilantro in place of flat-leaf parsley.

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