I seem to have gathered quite a collection of cans of chickpeas. The only reason I can imagine is that I must have been going through a strange “prepper” phase. I do love chickpeas, though, so I’d say the truth is that I just said “oh, I could use these” and popped a tin in the cart each time I have been shopping. No problem, finding things to do with chickpeas is fine with me!
So, chickpea brownies? hummus? Curry? Not this time.
I was in a hurry for lunch but bored of sandwiches so I threw together a really nice and quick and easy salad. My measurements are not exact but this is the general idea:
Easy Chickpea Salad
Ingredients
- 1 can chickpeas, drained and rinsed
- about half of a red/Spanish onion, sliced and chopped into small “salady” sized pieces
- about 12 cherry tomatoes, quartered
- a good bunch of basil, roughly chopped
- salt to taste
- around a tbsp. red wine vinegar (or balsamic)
- around a tbsp. olive oil
Method
Basically just add the ingredients to a bowl and mix. You can add more or less of the ingredients to suit . I would recommend letting the salad sit for a bit before eating, to allow the flavours to mix in.
I served mine with some falafels. (Oh, and I did add a dollop of hummus on my Husband’s plate as he likes his falafels “dipped”).
(p.s I am not the best at food photography but yes, that was my lunch pictured :) )
