We eat a lot of chickpeas in South Asia. In cooked food, in fried fritters, in sauces and especially salads. I wanted a quick and easy salad with a little crunch and some protein in it so it could double as a filling lunch and not merely a side dish. I loved how this salad came together. Perfect for a summer Saturday after a killer workout!
Mix together the vinaigrette ingredients and whisk together
Thinly slice all the veggies
Let it sit for a few minutes before enjoying
Chickpea, Radish, Cucumber and Pepper salad with herb vinaigrette
1 14 oz can of chickpeas, drained and rinsed
1 English cucumber, thinly sliced
4 radishes, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup of sweet 100 cherry tomatoes, sliced in half
Vinaigrette
3 tbsp pomegranate vinegar
1 tbsp honey
lemon zest and juice of 1 lemon
1 tbsp fresh chopped dill
2 tbsp flat leafed parsley, chopped
1 tsp dried basil
1/4 cup olive oil
fresh cracked pepper
salt to taste
Whisk together all the ingredients of the vinaigrette until an emulsion forms. Toss together all the salad ingredients and pour dressing over the vegetables. Let it sit for a few minutes before eating!
Looks wonderful! I’ve never seen pomegranate vinegar. Is it really pomegranate-y?
It’s very delightful. I’ve tried in a bunch of salsas and other dishes. It has the tang of vinegar with fruity overtones, you could almost drink it! They are in pretty much all grocery stores in the vinegar aisle here.
I’m going to check it out!