Sometimes the best recipes aren’t recipes at all.
You know what I’m talking about.
The dishes that come together out of necessity because you have hungry mouths to feed and are forced to get creative with what you’ve got.
This is one of those recipes.
Use it as a guideline and then tweak it to work with whatever you already have in the kitchen.
Trust me. This salad is super flexible. Enjoy!
Kitchen Sink Chickpea Salad
Yield: 5 servings
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
- 1 bell pepper, diced
- ½ red onion, diced
- 1 clove of garlic, minced
- ¼ cup olives, chopped
- 1-15oz can of chickpeas
- 1 tbsp extra virgin olive oil
- 1 tbsp plus 1 tsp red wine vinegar
- ¼ cup chopped basil leaves
- Salt and pepper to taste
Combine bell pepper, red onion, garlic, olives, and chickpeas in a medium bowl. Add olive oil, vinegar, salt, pepper and basil. Gently toss it all together and adjust seasonings. Enjoy!
Makes 2.5 cups (5 1/2cup servings)
Calories: 144; Total Fat: 5.6g; Saturated Fat: 0.5g; Cholesterol: 0mg; Carbohydrate: 20.6g; Dietary Fiber: 3.9g; Sugars: 0.9g; Protein: 4.4g