Chickpea Italian Salad
This delicious Chickpea Italian Salad is the perfect combination of garbanzo beans, red peppers, cherry tomatoes and a hint of balsamic vinegar.
Ingredients
- 1 tbsp Italian seasoning
- 1 14 oz tin chickpeas rinsed, drained
- 1/2 red pepper cubed
- 10 cherry tomatoes halved
- 1 tbsp balsamic vinegar
- olive oil, to taste
- salt to taste
- basil leaves for garnish optional
Instructions
- Heat a frying pan at medium-high heat, when warm, add the olive oil, red pepper, Italian seasoning, salt and cook for 3 minutes. Reserve.
- To a salad plate, add the red peppers, tomatoes, and gently mix. Pour the balsamic vinegar and olive oil, salt to taste.
- Serve with basil leaves if using.
Notes
Storage: Store chickpea salad in an airtight container in the refrigerator, consuming it within 3-4 days for optimal freshness. If the salad has dressing, store it separately to maintain the vegetable crispness. Avoid freezing, and check for spoilage before consuming leftover salad.