We’re using the versatile chickpea in today’s salad. I love chickpeas and they’re high in fibre. This tasty salad can be kept refrigerated for up to 24 hours. Make it the night before and it will be ready for you to take to work.
This Recipe feeds one person generously.
1 c. canned chick peas
6 Grape or cherry tomatoes, halved
1/4 Green pepper, seeded and chopped
1/4 c. red onion, chopped (or 2 green onions, sliced)
1/4 c. Kraft Golden Italian dressing
Parmesan cheese (real grated or from shaker)
Salt & pepper to taste
Optional: Add black olives, red pepper, kidney beans or lima beans, tuna or salmon
I like to make this salad colourful which I find adds to its taste appeal.
Drain and rinse chick peas; pat dry.
Prepare and cut up vegetables.
Combine all ingredients in a portable plastic container with tight-fitting lid.
Add desired amount of parmesan cheese and salt and pepper.
Add Golden Italian dressing and mix well.
Make the night before and it will be ready to “grab and go” in the morning for your lunch. Remember to put it in the fridge at work to keep fresh.