A Salivating Salad

Super easy to make salad!⁠
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Make this salad the night before to shake-up the usual packed sandwich for lunch. Fresh herbs brighten the flavour of chickpeas. If you decide to use dried herbs instead of fresh, reduce the amount.⁠
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INGREDIENTS:⁠
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Red wine vinegar 2 Tbsp⁠
Olive or canola oil 1 Tbsp ⁠
Garlic clove, minced 1 clove ⁠
Salt ¼ tsp ⁠
Freshly ground black pepper ¼ tsp ⁠
Canned chickpeas, drained & rinsed 1 can (19 oz) ⁠
Sweet red pepper, diced ¼ cup ⁠
Cucumber, diced ¼ cup ⁠
Onion, diced ¼ cup ⁠
Pitted black olives (see Tip) ¼ cup ⁠
Fresh parsley, chopped 1 Tbsp ⁠
Fresh oregano, rosemary, thyme⁠
*or ½ tsp/2 mL each if using dried herbs 1 tsp each⁠
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DIRECTIONS:⁠
1️⃣ In a bowl, whisk together vinegar, oil, garlic, salt, and pepper. Set aside.⁠
2️⃣ In a large bowl, combine chickpeas, red pepper, cucumber, onion, olives, parsley, oregano, rosemary, and thyme.⁠
3️⃣ Pour vinegar mixture over salad, tossing gently.⁠
4️⃣ Cover and refrigerate for several hours or overnight to allow flavours to blend.⁠
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PREP: 15 minutes⁠
Refrigerate: several hours or overnight⁠
Yield: 4 servings, 3 cups (750 mL)⁠
1 serving = ¾ cup (154 g/serving)⁠
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TIPS:⁠
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The easiest way to pit an olive is to smack it with the side of a chef’s knife.⁠
Non-olive lovers may replace them with chopped sweet green pepper.⁠
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Nutrition Facts: ⁠
Calories: 160g⁠
Fat: 5g⁠
Carbs: 22g⁠
Protein: 6g⁠