This is my son's all-time favorite side salad. He has it as a snack, with dinner, I can never make enough of it. I got the "recipe" from the lady who owns the deli where he works, she was nice enough to tell me what was in it as far as the dressing. It's just a simple salad, but so good. Orders were the next time please leave out the carrots.
Source: T @ the Deli
adapted by There's Always Thyme to Cook
2 cans chickpeas, rinsed and drained
1 hothouse cucumber, diced (washed and seeded, not peeled)
1 red pepper, diced
1/2 small red onion, diced
1 carrot, shredded (optional)
little bit chopped parsley
approximate, it's all to taste, more or less!
1/4 cup white balsamic vinegar
1/4 cup olive oil (more or less to taste, we like more vinegar than oil)
salt and pepper to taste
1 teaspoon granulated garlic
salt and freshly ground pepper
Mix the dressing in a jar and shake to combine. Pour over the vegetables, mix well, and chill in the frig for a bit. Serve.
Beth at Beth Fish Reads for her fun Weekend Cooking Party. Every weekend. It's open to anyone who has any kind of food-related post to share! Go on over and see some fun posts.