Summer is coming! I’d like to think it’s just around the corner but reality is different. However, it is never too early to start thinking about how to fit into that bikini. Eating more salads will help you get there and I love salads that can fill me up. This one is a great choice for lunch and it’s extremely healthy. Needless to say it is an excellent source of protein, so if you’re a vegetarian, you’re in luck. I took this to lunch and my co-workers wanted to try some because it looks and smells so good and, yes, they loved it. The other great thing about this salad is that it can be stored in the fridge for up to 3 days and it will taste just as great, but trust me it won’t last that long.
1 can (19 oz) chickpeas (garbanzo beans), rinsed and drained
2 to 3 large tomatoes
1 diced green pepper
3 green onions
2 tbsp olive oil
2 tbsp vinegar
salt and pepper to taste
Start by draining and rinsing a can of chickpeas, then place them in a large bowl.
Chop one green bell pepper (or any color you have on hand) and tomatoes. Add them to the bowl.
Slice green onions- white and green parts and add to the bowl. Fresh chopped parsley will add extra fragrance, but I didn’t have any so I used dried parsley instead and it was still good. Add some chopped basil as well; again I used dry.
Now, mix olive oil and vinegar with salt and pepper to taste and add to the bowl. Toss everything well.
Look at these colors!