A vibrant summer salad with chickpeas, cucumber, tomato, bell pepper and parsley, drizzled with a zippy lemon-maple vinaigrette. It's full of flavour and texture, and takes next to no time to make!
Everyday Chickpea Salad
1 (425g) can chickpeas, drained/rinsed
1/2 English cucumber, chopped
3 Roma tomatoes, chopped
1 yellow bell pepper, diced
1/4 cup fresh parsley, chopped
1/4 cup extra-virgin olive oil
2 lemons, juiced
2 tablespoons pure maple syrup
Chili flakes, to taste
Salt and freshly ground pepper, to taste
Combine chickpeas, cucumber, tomatoes, bell pepper and parsley in a mixing bowl.
Whisk olive oil, lemon juice, maple syrup, salt, pepper and chili flakes in a bowl (or shake the ingredients up in a mason jar) until combined.
Drizzle dressing over salad and toss to combine.
peace of mind
let me know what you think ❤︎
Comment below or tag me on Instagram @thesunnysideofceliac