Chickpea Salad with Cucumbers and Red Onion

Well, after a long weekend in Napa and San Francisco I am refreshed and hungrier than ever to get back into the kitchen and get cooking! I must admit I indulged to my heart’s desire so I am trying to get myself back on track with some healthier food choices (think…not having cheese and charcuterie daily and skipping the midnight room service order of chicken fingers). But, hey, what’s a vacation without some guilty pleasures! One thing I always love about California is the incredible produce, fresh raw salads and the bright vibrant herbs! Thank goodness Farmer’s Market season is officially kicking off on Chicago this month – I am SO ready for summer produce! I whipped up this light, fresh, and uber healthy salad for dinner last night and it literally took less than 15 minutes and only a handful of ingredients. This time of year it’s all about what’s in season and what’s light and fresh – get ready for the summer salad recipes – they are coming in full force this month! 

Chickpea Salad with Cucumbers and Red Onion
Serves 2
A light, bright, veggie salad full of chickpeas, cucumbers, red onion, and sun-dried tomatoes. A drizzle of balsamic vinegar and flavored olive oil finish off this weeknight salad or side.
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 can chickpeas, drained and rinsed
  2. 1/2 large cucumber, halved lengthwise and chopped into thin slices
  3. 1/2 red onion, sliced thinly
  4. 1/4 cup sun-dried tomatoes, thinly sliced
  5. A few basil leaves, julienned
  6. Toasted Pine Nuts (optional)
  7. 1/4 cup feta cheese (optional)
  8. Drizzle of Balsamic Vinegar and Flavored Olive Oil (lemon is delicious on this salad)
Instructions
  1. Add all ingredients through basil leaves in large bowl and toss. If you choose, add optional ingredients (pine nuts and feta cheese) into the bowl and toss.
  2. Drizzle salad with vinegar and oil and toss to coat.
  3. Serve and enjoy - store in a tightly sealed container in the fridge. Flavors will continue to develop as salad sits in fridge.
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