Tuesday, February 26, 2008

Chick pea salad

Delicious, nutritious and easy. I found a recipe on the can of Goya chick peas and had all the ingredients so I made it with dinner last night and my husband took the rest for lunch today with a salad. The great thing is it is served chilled or at room temperature making it a great side for entertaining or to take to work for lunch. It can be made a couple of days ahead of time but if you do that, be prepared to double the recipe or there will be nothing left when you go to serve it!

Here's my adapted version:

Chick pea salad
1 15.5 oz. can of chick peas, drained and rinsed
1/2 cup roasted red pepper, chopped
1/2 red onion, chopped
1/2 small cucumber, chopped
1 tbsp. balsamic vinegar
3 tbsp. olive oil
1/4 teaspoon oregano
Garlic powder and salt to taste

Toss ingredients together and serve.

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