The perfect (…and simple) salad for lunch.
Chick Pea and Broccoli Salad
Number of Servings: 4
1 can (540 mL / 19 fl oz) chick peas (garbanzo beans), drained and rinsed
¼ cup (60 mL) finely chopped red onion
1 red pepper, fine dice
1 stalk of celery, thinly sliced
1 cup (250 mL) broccoli florets, cut small
2 tablespoons (30 mL) chopped fresh flat-leaf parsley
2 tablespoons (30 mL) white wine vinegar
2 tablespoons (30 mL) extra virgin olive oil
Sea salt; freshly ground black pepper
- In a large salad bowl whisk together the vinaigrette ingredients. Add all of the salad ingredients and mix well. Season to taste.
- Refrigerate for 1-2 hours prior to serving.
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