Thursday, July 19, 2012

Vegan Chickpea Salad: ♥♥♥


This is my first no-cook recipe! It takes less than 10 minutes to make, and you can easily double it for a summer barbecue. I didn't have red peppers when I made this, but they would add a little more color to the dish. My little sister loved this salad so much that she was taking heaping bites of it right out of the serving dish.


1 large can chickpeas, drained and rinsed
1 large zucchini, diced
2/3 cup corn
3/4 cup baby spinach/ arugula
1 medium red onion, diced
1/2 cup Italian vinaigrette
1/4 cup white vinegar
1tsbp. fresh parsley, chopped
1/4 tbsp garlic salt
Black pepper, to taste

Serves 5.
Total cook time: 10 minutes.


1. Add all ingredients to a large bowl or serving dish. Mix ingredients together until everything is coated with the dressing. Add dressing, salt, or pepper as needed.

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