Mediterranean Chickpea Salad

I’m starting to see a pattern here. I do actually eat more than just garbanzo beans, I promise.
This is one of those salads that I wasn’t really sure I was going to be a fan of before I made it but ended up really liking it. Fresh vegetables, crisp flavors and lots of texture. What’s not to like?

Mediterranean Chickpea Salad

2 cups of garbbanzo beans
3 plum tomatoes, chopped
2 roasted red peppers, chopped
1/2 small red onion, quartered and thinly sliced
1/2 cucumber, peeled, seeded and chopped
2 T chopped parsley or cilantro (depending on the flavor you prefer)
2 cloves garlic, chopped
3 T lemon juice
1 1/2 tsp. extra virgin olive oil
1 1/2 tsp flaxseed oil (you can just substitute more olive oil if you don’t have flaxseed oil)
1/4 tsp. salt

In a large bowl combine all the above ingredients. Toss to coat well. Let stand for at least 15 minutes to allow the flavors to blend.

 

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2 responses to “Mediterranean Chickpea Salad”

  1. Libby says :

    I made this for lunch today and added some leftover gazpacho… yummmmmmy.

  2. feetinmyshoes says :

    ooh, excellent idea!

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