You can eat this chickpea salad for lunch, dinner or as a snack. You can eat it over mixed greens but you can also enjoy it as is. A cup of cooked rice or quinoa stirred in is also fabulous. And if you are in a bind, this is quick and easy to make and a great crowd pleaser for a potluck. Enjoy!
1jalapeño pepperfinely minced (use less if you want less heat)
½tspground cumin
1tbsptamari
2lemonjuiced
1tbsprice vinegar
¼tspblack pepperfreshly ground
½tspsea salt
Instructions
There is no need for any cooking for this recipe. All you need is some fresh produce and a few of those chickpea cans in the back of your pantry. Before using the chickpeas, make sure you drain and rinse them well.
In a small bowl, whisk together the lemon juice, tamari, rice vinegar, cumin, black pepper and sea salt.
In a large bowl, combine the chickpeas, red onion, garlic, tomato, cilantro, jalapeño pepper. Pour the ingredients from the small bowl onto salad and toss again to combine everything well.
Chill and let marinate for 1 hour before serving. Taste, adjust seasoning and serve.
Notes
Other ingredients you can use or substitute are: red, yellow or green bell peppers, cherry tomatoes, celery, olives and sweet onion.