I was so thrilled that some of you actually tried my last vegetarian recipe that I thought I'd share another. This recipe is my go-to-lunch of the moment, it's so fresh and summery - and I guarentee you'll love it!
Although this recipe is my little concoction it was totally inspired by a super yummy bean salad dish that my crazy talented friend and amazing cook, Alison, created!
Summer Chickpea Salad
First, combine the following ingredients in a medium size bowl:
- 1 large can chickpeas
- 1 yellow pepper
- 1 cup of grape tomatoes
- 2 chopped celery
- as much or as little fresh chopped cilantro as you like (if you don't like cilantro you can use fresh parsley)
Next, in a small sauce pan bring 1/4 cup of olive oil and 1/4 white wine vinegar to a boil, add 1/2 tbsp of sugar (or sugar substitute) and once dissolved pore over your chickpea salad. Toss everything together and serve!
This recipe makes about 4 servings which is perfect for lunch again the next day or even as a side dish with your dinner that night.
Happy vegetarian cooking!