Thursday, July 5, 2012

Cucumber Chickpea Salad

This weekend we went camping with a group of friends in the Shenandoah National Park.  We took the easy route and signed up to bring paper towels, foil and trash bags to escape having to make room in the cooler for anything other than adult beverages.  When I saw how much others were contributing to the campfire feast, I felt a little guilty and decided to create this simple, no-cook chickpea salad.  It was light and refreshing and disappeared within the first five minutes of opening it up at the campsite.

Mix together:
2 cans of garbanzo beans (drained and rinsed)
1 large cucumber, peeled, seeded and chopped
2 cups of grape tomatoes, halved
1/2 large red onion, chopped
Lots of parsley, chopped :)
1/4 cup of lemon juice
2 tablespoons of olive oil
2 tablespoons of red wine vinegar

Then just chill and serve!

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