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Mediterranean Veggie & Chickpea Salad


  • Author: Kelsey
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Ingredients

  • 1 can chickpeas (garbanzo beans)
  • 3 stalks of celery, chopped
  • 2 cups cherry tomatoes, chopped
  • 1 cup chopped cucumber
  • ¼ cup chopped red onion
  • ¼ cup parsley, chopped
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons oil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried dill
  • ½ teaspoon garlic powder
  • Pinch of Salt and pepper

Instructions

  • Drain the can of chickpeas and rinse them with water, then peel the skins off.  I find it easiest to put them in a bowl of water and rub them together between your hands to help remove the skin! Then place them in a bowl.
  • Add chopped celery, cherry tomatoes, cucumber, red onion and parsley to the chickpeas.
  • In a small bowl or jar combine balsamic vinegar, oil, oregano, dill and garlic powder.  Whisk or shake the dressing then season to taste with salt and pepper.
  • Add dressing over the veggies and stir to combine. Season with salt and pepper to taste and enjoy!
  • Salad is good in the fridge up to 5 days.