I’m a huge fan of throwing things into a bowl and hoping they taste good together. That’s why any sort of salad is usually my go-to. In light of Memorial Day and the number of cookouts that accompany this beautiful spring weekend, I figured this was the perfect excuse to make one of my favorite Spring side dishes.
Chickpeas are my favorite ingredient to add to a salad. For us herbivores, they’re a filling substitute for meat and a great protein source. This was also a perfect excuse to use the rest of my juicy farmers’ market tomatoes. This salad gets better as it sits. I made a huge batch for the week, and plan to make another for my weekend festivities.
Makes 6-8 servings
15 oz can of chickpeas
2 medium cucumbers, peeled and diced
1 package baby tomatoes, halved
1/2 red onion, finely diced
1 avocado, diced
1 jalapeno, seeded and diced
1/2 cup cilantro, minced
4-5 mint leaves, diced
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
juice from 1/2 of a lime
1/2 tbsp rice vinegar
3 tbsp olive oil
freshly ground black pepper, to taste
1. Drain and rinse the chickpeas. In a large bowl mix together cucumbers, baby tomatoes, red onion, avocado, jalapeño, and herbs.
2. In a small bowl, whisk together spices, lime juice, rice vinegar, and olive oil.
3. Pour over chickpea mixture and let sit for at least 1 hour in the fridge.