Wednesday, August 8, 2012

Balsamic Chickpea Salad

I know it's been a while but I finally had the time to add this one! Made this one while on vacation a couple weeks ago and my brother Ty loved it! This salad is loaded with fiber and best served chilled. Plus, it's got a nice little kick to it!

Balsamic Chickpea Salad

1 can of low sodium chickpea's

1/2 of a seedless cucumber, skinned and cut into cubes

1/2 of an orange bell pepper, cut into cubes

5 grape tomatoes, sliced and seeded

1/8 cup of extra virgin olive oil

1 tbsp of rice wine vinegar

1 tbsp of balsamic vinegar

1/4 tsp of cumin

1/8 tsp of cayenne pepper


After cutting the bell peppers, cucumbers, and tomatoes, place everything in a bowl, including the seasonings, olive oil, chickpea's and vinegar's, and stir. This is good served immediately, but it's better served after being chilled for an hour or two. 

Now, you don't have to use an orange bell pepper, you can use whatever color bell pepper you have or want, but it gives the salad a nice color. I just like this because of all the fiber from the chickpeas! Plus, there's some protein in there too! Hope you guys enjoy this as much as my brother and I did! Thanks for being healthy!

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