Chickpea Salad

It’s possible that maybe, just maybe, I’ve been *ahem* overindulging lately. Perhaps I’ve had too many brownies, or maybe it was the lemon tart, possibly it could be the maple scones. It doesn’t really matter what recipe is to blame for getting me here, because the reality is my jeans are too tight. My bra is cutting in just a teensy bit. And my underwear is leaving lines. It’s not pretty people. Really. Needless to say, I have to pull it together, swimsuit season is on the way. Today, I had this for lunch and I didn’t even have dessert. You can applaud now. *taking a bow*

Chickpea Salad

1 19 oz can of chickpeas

1/2 red pepper, chopped

1/2 cucumber, chopped

1/2 red onion, chopped

1 whole tomato, chopped

3 tbsp balsamic vinegar

2 tbsp olive oil

2 tsp dijon mustard

Salt & Pepper to taste

Rinse and drain the chickpeas well. Toss in bowl with red pepper, cucumber, red onion, tomato. Whisk together balsamic vinegar, olive oil, and dijon in small bowl. Pour over salad and toss to combine. Sprinkle with salt and pepper. Cover and refrigerate overnight if so desired or eat immediately. Enjoy.

 

 

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Comments

  1. says

    I will never understand the internet.

    How can my comment possibly be the only comment on this amazing, veggie packed, simple & delicious salad?

    Oh! Add versatile to my list, too, because today I was out of canned chickpeas (forgot to make a batch from dried for the week – oops! That’s tonight’s task.) so substituted black beans and added some fresh spinach (chopped) and it is still delicious! Salad and exclamation points rarely go hand in hand, but this salad deserves one!

    • Candace Derickx says

      I love that you’re such a fan of this recipe. You’ve reminded me that I haven’t made it in awhile!

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