Summer salad
Season the chickpeas and summer vegetables with cilantro, red onion and olives. Enjoy the left overs the next day.
Ingredients
- 350 g chickpeas drained and rinsed
- 1 red bell pepper
- chopped 10 chopped cherry tomatoes
- 1 chopped cucumber
- ½ cup crumbled feta cheese
- ½ cup fresh basil and/or coriander
- ¼ cup chopped red onion
- ¼ cup kalamata olives
- ¼ teaspoon of sea salt
Dressing
- 2 Tablespoons Red Balsamic vinegar
- juice of 1 lemon, about 3 Tablespoons
- 2 small garlic cloves minced
- 1 teaspoonDijon mustard
- 1 teaspoondried oregano
- ½ teaspoon sea salt
- ½ teaspoonblack pepper
- ¼ cupolive oil
Preparation
- Make the dressing. Place all ingredients for the dressing except olive oil. Blend and then slowly add in olive oil while blending on low. Set aside.
- Combine all ingredients in a bowl and top with the dressing.
Eat mindfully and enjoy!
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