Author: Lindsay Hogg
This is one of my favorite side salads to make because it’s so easy and keeps well for at least 4-5 days. I make it often on Sunday and eat it throughout the week with grilled chicken or a wrap.
1 can of chickpeas (no added salt) 0r 1-1.5 cups of home soaked chickpeas
1 cup of chopped mixed peppers
1/4 cup chopped carrots
1/2 tbsp olive oil
1/2 tbsp apple cider vinegar
1 clove of garlic (minced)
1 tbsp fresh (or dried) parsley
dash of salt and pepper
1. Drain and rinse chickpeas in a strainer.
2. Add peppers, carrots and chickpeas to a bowl or large tupperware container.
3. Add all other ingredients and stir well (or shake with tupperware lid on).
See? So easy, simple AND delicious. Sometimes if I’m having guests over I will add some cubes of cheese to the salad just to mix it up a bit. (Old cheddar is my favorite, but you could really add any kind of cheese to match the meal you’re making).