Please tell me you aren’t sick of chickpeas.
How could you be? They’re such a healthy and tasty source of protein. And you can make so many things with them! (Have you tried aquafaba yet? I haven’t – I’m too scared. I need to get on the bandwagon though, you can do so many amazing things with it! I think what’s holding me back is the fact that it’s something that I normally throw out, so I’m not used to viewing it as an edible item. Oh well, I’ll get there!)
I know I’ve shared a lot of chickpea recipes – soups, curries, and snacks, but this is my current favorite way to enjoy them. This little salad can be made in just a few minutes with very little chopping or other preparation. It’s the perfect summer salad.
Honestly, you could probably throw dill, garlic, and lemon on most things and they would taste amazing. :) But the chickpeas and green peppers really shine with these simple and flavorful additions.
- 2 - 15 ounce cans of chickpeas, drained and rinsed
- 2 cloves garlic, minced
- 1 green pepper, finely chopped
- 2 Tablespoons olive oil
- 2 Tablespoons lemon juice
- 2 Tablespoons fresh dill, chopped
- ⅓ teaspoon salt
- pepper to taste
- optional: flaky sea salt
- Place the chickpeas and the chopped green peppers in a large bowl. Add all other ingredients and stir well.
- Top with flaky sea salt if desired.
This little salad is the perfect summer dish. It works for a light lunch or a side dish at dinner time! I also like to put garden fresh cherry tomatoes on top as well. Cucumbers or red onion could also be a nice addition, if that’s what you have in the house.
What’s you favorite summer salad these days?