Want a cold side dish salad perfect for summer?
Here's what you'll need!
I found the recipe a few years ago on the side of the chick pea can.
It's easy, quick and everyone loves it as a side dish to summer
menu's.
Chick Pea Salad
One or two cans of Chick Peas.
Adjust how many cans depending on how much you need.
One large cucumber or two small.
Cut and quartered.
I left the skin on the cucumbers after washing really well.
The skin helps to give the salad some crunch and keeps the
cucumbers from getting soggy.
One red bell pepper chopped.
Three tablespoons canola or olive oil per can of chick peas used.
Two tablespoons red wine vinegar per can of chick peas used.
Salt, pepper, dried basil flakes and parsley.
Toss well and refrigerate.
Before serving you can top grated Parmesan
or shredded cheese for added flavor.
Serve cold
and
Enjoy!!
Great to make ahead for a BBQ!
Hope you're all having a great summer.
***Enjoy the last week of June***
See you next time.
