The Ultimate Chickpea Salad - Live Learn Lovewell
This is the summer of chickpea salads. I keep making them, and I don’t plan to stop anytime soon. Its so easy, light, and very filling! Also, it requires basically no cooking, just assembling...
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Ingredients
- 2 15 ounce cans of chickpeas drained
- 2 cups diced cucumbers (I use Persian cucumbers)
- 1 cup cherry tomatoes cut in halves
- 1/4 cup thinly diced red onion, or shallot
- 2 tablespoons fresh lemon juice
- 1/2 tablespoon minced fresh mint and basil (honestly any fresh herb tastes amazing)
- 1 head of broccoli cut into florets, steamed (or raw!)
- crumbed Feta cheese (optional)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt and pepper, to taste
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