This chickpea salad is quick, quite flavorful, and easy to make. It is nutritious and filling, and doesn't cost a lot of money. You could eat this on top of rice, make a wrap with avocado, or put on top of lettuce. You could even add pasta to make it a pasta salad. This will stay good in the frig for a few days, so you can mix up the way you eat it.
-1 can of chickpeas, drained and rinsed
-1 carrot, peeled and chopped REALLY tiny
-1 small celery stalk, chopped
-3 chopped scallions, green and white parts
-1/4 cup of orange or red bell pepper, chopped
-1 serrano chile, chopped very tiny
-1 2.25 ounce can of sliced black olives
-1 kirby cucumber, peeled and chopped
-1/4 tsp of garlic powder
-about 4 or 5 tbsp of extra virgin olive oil
-salt and pepper to taste
-juice of one half of a lemon
I ate this with vegetarian baby quiche by
The Filo Factory. I love to eat quiche with greens so I topped some mesclun greens with mushrooms and balsamic italian dressing.
