Gò0dNews for your Taste Buds
Chickpea Salad by Brooke Hale
I
stumbled upon this recipe right after Christmastime, desperately needing something fresh after ALL the holiday cookies. Let me tell you, it did not disappoint. It was easy to make and had ingredients you can use for all sorts of things—so no waste! It took about 10 minutes to prep and is great to eat by itself for a light lunch, paired with grilled chicken, steak, or pita bread and hummus!
Ingredients • 1 can rinsed and drained chickpeas • 1 diced large cucumber • 1c quartered cherry tomatoes • 1/4c finely diced red onion • 2T chopped fresh parsley • Juice from half a lemon • Swirl of EVOO • Seasoning salt & pepper • *Optional mix-ins—feta cheese, shredded carrots, olives, spinach, etc.!
Directions Combine all ingredients in a large bowl. Season with salt and pepper to taste. Best served immediately at room temperature.
42 // March 2020
About The Author
(Serves 4 | 182 Calories/Serving) Brooke Hale is a hairstylist turned stay-at-home mom. She is married to Kraig Hale, and together, they have two children, June and Charlie. Brooke loves sharing recipes, hair tips, and life moments on her Instagram, @brookenicolehale.
