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Chickpea Salad

My impatience for summer days to come, has led me to create this bright, summer chickpea salad, using ingredients that can be found in winter. This salad can be a vegan lunch, or side to a protein.  Feta cheese would also go very well.  It can be made quickly and easily in any season.

how to make chickpea salad

How to make chickpea salad.

1 can chickpeas or garbanzo beans
1 can black beans
1/2 bag frozen edamame, cooked per bag instructions and drained
1 red bell pepper, diced
3 tomatoes, seeds removed and diced
1 cucumber diced
1 handful flat leaf parsley, chopped
1 clove garlic, minced
1/3 cup red wine vinegar 
1/4 cup olive oil

1. While chopping your vegetables, boil the water for the edamame.  
2. Once boiling, the edamame goes in for about 5 mins.  
3. Drain and rinse your beans and chickpeas.
4. Drain your edamame.  Cool them off under cold water.
5. To make a dressing, combine the minced garlic and red wine vinegar first.  Let sit for 5 minutes, so that the acids in the vinegar cook the garlic a little bit.  Then, add the olive oil and whisk.  
6. In a large bowl, add all of the ingredients and toss with dressing. 

Bon App├ętit! 

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