Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Salads, Side Dishes, The Lazy Way To Cook, Vegan, Vegetarian
Yields or Serves:
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Made with good-for-you ingredients, this Chickpea Salad has become a Tiny New York Kitchen mainstay. This protein-packed side dish is easy to make and gets better when refrigerated.
- SALAD
- 30 Ounces Chickpeas (Drained & Rinsed)
- 1 Medium Cucumber (Chopped)
- 1 Red Bell Pepper (Chopped)
- 1 Small Red or White Onion (Thinly Sliced)
- 1/2 Cup Pitted Olives (Chopped)
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- DRESSING
- 1/2 Cup Olive Oil
- 1/4 Cup White Wine Vinegar
- 1 Tablespoon Fresh Lemon Juice
- 1 Tablespoon Fresh Chopped Basil
- 1/4 Teaspoon Red Pepper Flakes
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- In large-size bowl toss together chickpeas, cucumber, red bell pepper, onion, and olives. Season with kosher salt and pepper. Set aside.
- In jar add olive oil, vinegar, lemon juice, basil, red pepper flakes, kosher salt, and pepper. Place lid on tight and shake well.
- Pour dressing over chickpea mixture and serve. Can be made in advance and chilled until ready to serve.
- Serves 4
- Prep Time: 20 Minutes Cook Time: 0 Minutes Total Time: 20 Minutes
- "Work With What You Got!"
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