Veggie Chickpea Salad
This nutrient rich chickpea salad recipe is a tasty dish with staying power. It refrigerates well up to a week. Make ahead of time for easy on-the-go meals.
This recipe provides the following essential nutrients: vitamins A, B6, C, E, K1; potassium, folate, and fiber.
Ingredients
Dressing
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1/3 cup lemon juice
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1 tbsp minced garlic
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1 tbsp dried oregano
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1/2 cup dried basil
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tsp black pepper
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1 1/2 cups balsamic vineger
Salad
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2 small red onions
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2 cucumbers; peeled
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2 green bell peppers; de-cored and de-seeded
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2 pints of grape tomatoes; quartered
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2 14 oz. cans pitted black olives; rinsed and sliced
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2 14 oz cans unsalted garbanzo beans; rinsed
Special Equipment
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Breville Sous Chef 16 Peel & Dice
Instructions
Salad
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Add red onions, cucumbers, and green bell peppers to the Breville, push through the dicer.
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Transfer contents of Beville to large container then add the remaining salad ingredients
Dressing
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Add all ingredients to a bowl and whisk until well incorporated
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Pour dressing onto salad and mix well