This Vibrant Chickpea Salad Is a Summer Favourite
Storing a can of unopened chickpeas in the fridge during the summer months means that you can toss together a vegetarian salad quickly because the chickpeas are already cold. It’s a salad game changer.
For more of Marilyn’s salad recipes, check out her Tomato & Parsley Salad or Blueberry Salad with Barley & Dill.
| Servings |
| 4servings (as a side dish) |
| Servings |
| 4servings (as a side dish) |
- Salad Dressing
- 1 garlic clove diced
- 1 to 2 tbsp La Bomba antipasto spread
- 2 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- Salad
- 1 can no-salt-added chickpeas rinsed and well drained
- 2 cups grape tomatoes halved
- 1 cup fresh basil leaves rinsed, patted dry, and torn into small pieces
- 1/4 cup fresh parsley leaves finely chopped
- 1/4 cup red onion diced
- 18 kalamata olives pitted and coarsely chopped
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Ingredients
Servings: servings (as a side dish)
Units:
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- Make the salad dressing. In a large bowl, whisk together the garlic, La Bomba, oil, and vinegar.
- Add the chickpeas, tomatoes, basil, parsley, red onion, and olives. Toss well. Serve or store in the fridge for up to 2 days. This tastes amazing served with a whole grain baguette.
Nutrients per serving: 254 calories, 7 g protein, 14 g fat (2 g saturated fat), 26 g carbohydrates (3 g sugar), 5 g fibre, 0 mg cholesterol, 472 mg sodium.
Excerpted from Peace, Love and Fibre: Over 100 Fibre-Rich Recipes for the Whole Family by Mairlyn Smith. Copyright © 2019 Mairlyn Smith. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
