I love chickpeas and have adopted them as a great protein source. I love to add them to a lettuce salad and even better make them without lettuce in this recipe. This is also a great recipe to make the day before a potluck or BBQ and let it marinate overnight.
What you will need:
Serves 4-6 (you can double this recipe if you like)
540ml can or 2 cups of chickpeas (approximately)
1/2 of an cucumber, chopped
1/2 of a red pepper, chopped
a handful of cherry tomatoes, chopped
a stock of celery, chopped
1/4 cup of red onion chopped
1 tsp of dried dill (or seasoning of your choice)
1/2 tsp of salt and 1/2 tsp pepper
1 tsp of lemon juice
3/4 cup of Italian salad dressing (store bought or homemade)
How to make it:
Chop all veggies, drain and rinse your chickpeas. Combine veggies, chickpeas, seasoning and salad dressing and marinate overnight in the refrigerator. Stir it up a couple of times.
Gluten free, dairy free and tasty!
Bring it to your BBQ, potluck or in a container for a healthy and satisfying at work lunch. Fresh, crunchy and delicious!