Having cooked the remainder of my 3kg (!) bag of dried chickpeas for the various dishes I made for the picnic at the weekend, I had just enough cooked chickpeas left for another salad.
I packed this flavourful dish in a Tupperware to take with me baby-sitting last night and it was a nice light dinner along with a bowl of veggie soup the kids’ Mum had made- enjoyed in peace and quiet after the little ones were tucked up!
Zingy and light, but satisfying, with a good range of textures. Just what I like in a salad.
Gather ingredients. Chop chop chop. Add your dressing. Mix it up.
The flavour improves after a sit in the fridge for a couple of hours so prepare in advance if you can.
Chickpea Salad with Cucumber, Parsley + Sun-dried Tomatoes:
1 3/4 C Cooked chickpeas (or 1 can, drained and rinsed)
1/2 Large cucumber, halved lengthwise and chopped into thin slices
1/2 Red onion, sliced thinly
1/4 C Dry-Packed Sun-dried tomatoes, soaked in warm water to rehydrate and thinly sliced
Bunch Parsley, roughly chopped (approx 1/3 C loosely packed)
Few Leaves Basil, julienned
2T Lemon Juice
1 T Olive Oil
Salt + Pepper
Serves 2-3 as a light meal