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CHICKPEA SALAD

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This Chickpea Salad makes a great summer lunch or light dinner!

SERVES 2

Ingredients

Scale
  • 1 apple
  • 2 stalks of celery
  • 1/2 a cucumber
  • 1 red pepper
  • 1 carrot
  • 1–2 green onions
  • handful of almonds
  • 1 Thai chili
  • 1/3 of a block of feta
  • 1 can of chickpeas
  • OPTION: 2-3 kale leaves
  • OPTION: handful of basil leaves
  • OPTION: 3-4 sprigs of cilantro

Instructions

  1. Slice apple, celery, cucumber, red pepper, carrot and green onions.
  2. Coarsely chop almonds and toast in the oven at 325˚ for about 8 minutes.
  3. OPTIONAL: chop a handful of kale, basil or cilantro.
  4. Finely dice Thai chili.
  5. Crumble Feta.
  6. Drain and rinse chickpeas.
  7. Combine fruit and veg in a salad bowl and toss in OLIVE OIL AND APPLE CIDER VINEGAR DRESSING.
  8. Serve with almonds and feta.

Find it online: https://eastvankitchen.com/chickpea-salad/