Cool Chickpea Salad With Bell Peppers
Perfect served chilled for lunch or dinner on a hot summer day. Recipe from Tom Venuto's Burn the Fat, Feed the Muscle blog (www.BurnTheFatBlog.com)
Servings: 4
Ingredients
- 878 g chickpeas (garbanzo beans) (two 15-oz cans)
- 160 g chopped onion (5.6 oz / about 1 cup)
- 164 g red bell pepper (1 large)
- 164 g yellow bell pepper (1 large)
- 1/2 cup chopped fresh parsley
- 3 Tbsp high quality extra virgin olive oil
- 3 Tbsp lemon juice
- 1/2 tsp salt (or to taste)
Instructions
- Open the two cans of chickpeas, drain or rinse, then add to a large mixing bowl or salad bowl
- Finely dice the onion, chop the parsley, and add to bowl
- chop red and yellow bell peppers into small squares and add to bowl (optional: add a 3rd bell pepper or use 1.5 of each)
- Add 3 tablespoons of lemon juice and 3 tablespoons of high quality extra virgin olive oil
- Add salt and then mix all the ingredients together
- Serve immediately at room temperature, or refrigerate for at least an hour and serve chilled