Chickpea salad is great for working lunch or as a side dish to whatever you are cooking. It can be fixed in a flash with any vegetable that you have on hand.
1 can chickpeas
2 tbsp chopped celery
2 tbsp chopped red pepper
1/4 cup chopped broccoli
2 tbsp thinly sliced carrot
1.5 tbsp chopped sun dried tomato ( I used the jar ones)
3/4 tsp cumin powder
2 tsp Dijon mustard
2 tsp red wine vinegar
2 tsp extra virgin olive oil
1tbsp chopped cilantro
1/2 tsp crushed pepper flakes
few avocado slices
salt and black pepper as per taste
Drain and rinse the chickpeas. Let it sit in colander while you mix dressing.
In a bowl, whisk together olive oil, red wine vinegar and Dijon mustard.
In a large bowl warm chickpeas in microwave for 1 minute.
Toss with chopped red pepper, broccoli, carrot, sun dried tomato, celery, cilantro, crushed pepper flakes and cumin powder.
Drizzle dressing over Chickpea Salad. Mix nicely. Season with salt and pepper. Garnish with sliced avocado.
Enjoy a hearty bowl of salad.
This recipe is part of Allergy Free Wednesdays.