Spring is finally here so I thought I'd share one of my favourite salad recipes. It's healthy, delicious, and it just screams Spring (and Summer!). The original recipe is from allrecipes.ca but I have modified it and made it my own.
The best part? It only takes 15 minutes to make!
Servings: 6
2 (19 ounce) cans chickpeas, drained and rinsed
1 pint of cherry tomatoes, halved
1 cucumber, cut into small chunks
2 tbsp. of basil
2 tbsp. of honey
3 gloves of garlic, minced
3 tbsp. of red wine vinegar
3 tbsp. of olive oil
½ tbsp. of pepper
¼ tbsp. of salt
Other fresh vegetables of your choice
Servings: 6
2 (19 ounce) cans chickpeas, drained and rinsed
1 pint of cherry tomatoes, halved
1 cucumber, cut into small chunks
2 tbsp. of basil
2 tbsp. of honey
3 gloves of garlic, minced
3 tbsp. of red wine vinegar
3 tbsp. of olive oil
½ tbsp. of pepper
¼ tbsp. of salt
Other fresh vegetables of your choice
Directions:
1. In a large bowl, combine the chickpeas, tomatoes, cucumber, and basil. If you are adding any other vegetables you can add them here as well.
2. Put honey in a small glass bowl; heat in microwave for 30 seconds. Stir garlic, red wine vinegar, olive oil, black pepper, and salt with the honey to make a dressing; pour over the chickpea salad and toss to coat.
Be careful when removing the honey from the microwave; it’s hot!
3. Serve immediately or cover and refrigerate for later use. This salad will keep for up to three days.
It's oh-so-delicious - I hope you enjoy!
It's oh-so-delicious - I hope you enjoy!
