This is a quick lunch salad to beat the heat. I found the recipe on the back of a can of Goya Chickpeas and adapted it to use ingredients that I actually had.
1 can of Goya chickpeas (drained and rinsed)
1 bell pepper
3 cloves of garlic, minced (I use the cheese grater as a cheat)
1/2 of a cucumber
1 teaspoon of olive oil
2 teaspoons of light balsamic vinaigrette
a little oregano
Chop the veggies the way you prefer. Throw everything in a bowl and mix it all up. Put in the fridge to chill and you have a yummy, cold, summer salad.
I had a side whole wheat couscous with mine, too.
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