Wednesday, October 9, 2013

Recipe: Cucumber & Chickpea Salad

I have a super quick and simple recipe for you guys today! My sister often makes a big batch of chickpea salad to take to work and eat as part of her lunch for the week. I thought this was a brilliant idea (if you have a fridge you can put it in, of course) so I decided to try it for myself. Plus, I just like copycatting my sis. ;)

Start by draining two 15oz cans of chickpeas.

Next, dice the following vegetables: 1/2 cup onion, 1/2 cup celery, 1/2 cup tomato, and 1 cucumber. 

Now, make the dressing. Mix 1/4 cup olive oil, 3 teaspoons red wine vinegar, and 1 teaspoon dill weed. Shake well and set aside.

Mix up the chickpeas and vegetables in a large mixing bowl.

Now pour the dressing over the mixture and evenly dispense.

Annnd you're done! It's best served chilled, but I ate this little bowl right away, it was so good! I'm a sucker for dill weed, and I think it just makes this recipe. The first time I tried, I didn't put dill weed in and it was pretty bland. Hope you enjoy!


  1. Hey that's a pampered chef cutting board! I love those things! Are you a consultant? also. I I'm pregnant and craving all things cucumber so this is a home run for me. thank you!

    1. It is! My mom's friend is always hosting parties so the kitchen is full of PC stuff! Hope you enjoy the recipe! :)