This crisp salad is awesome for lunch or to eat outside on a nice day. You can serve it as a side or as an entree with bread sticks. Also, you can substitute any dressing that you want for the olive oil and red wine vinegar. I'm a fan of Good Seasons Italian dressing. It would go really well with this.
Anyways, I hope that you are all having a good Saturday. The weatherman's calling for a cold front tonight, so I'm bailing on my paper to head to the beach with the girls. I have some good posts for tomorrow, so be sure to check.
2 cups cucumber, sliced or diced
1 cup tomato, sliced or diced
1 cup chickpeas, drained and rinsed
1 medium sweet (or red) onion, sliced
A few Boston Lettuce leaves
1 tbsp. olive oil
2 tbsp. red wine vinegar
1 tsp. parsley
1/4 tsp. salt
Sesame seeds (optional)
Total Cook Time: 10 minutes.
Add all of the ingredients (except the lettuce) to a large bowl. Toss to coat. Serve over the lettuce leaves. Enjoy!