A vibrant salad with chickpeas, cucumber, tomato, bell pepper and parsley, drizzled with a zippy lemon-maple vinaigrette.
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
Sea salt and cracked 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.
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