Name: Chickpeas salad
Ingredients: 3 cup boiled chickpeas; 1 cup capsicum u cn use any colour cut in meduim size; Half cup online cut in meduim size (onions ko namk or sirka waly pani ma rakh kar us ki krwaht nikal lain; 1 cup cucumber cut in meduim size; 2 tomatoes cut in meduim size; Half table spoonBlack pepper; to taste Salt; 2 table spoon white vinegar

Chickpeas salad. This chickpea salad is a light, healthy, vegan recipe that is packed with veggies, and absolutely delicious. It makes a lovely light lunch or a side dish. Greek Chickpea Salad, made with chickpeas, cucumbers, tomatoes, bell peppers, olives and Feta is perfect to make ahead, for lunch for the week!

Chickpeas salad Reviews for: Photos of Chickpea Salad with Red Onion and Tomato. This delicious chickpea salad sandwich is essentially a vegetarian chicken salad sandwich using Keywords: Chickpea Salad Sandwich, Lunch Ideas, Lunch Recipes, Fast Recipes, Easy Recipes. This Vegan Chickpea Salad recipe is quick and easy and makes the perfect lunch or snack. You can have Chickpeas salad using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Chickpeas salad

You need 3 cup of boiled chickpeas.
It's 1 cup of capsicum u cn use any colour cut in meduim size.
You need Half of cup online cut in meduim size (onions ko namk or sirka waly pani ma rakh kar us ki krwaht nikal lain.
It's 1 cup of cucumber cut in meduim size.
You need 2 of tomatoes cut in meduim size.
You need Half of table spoonBlack pepper.
Prepare to taste of Salt.
It's 2 table spoon of white vinegar.

Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. This simple chickpea salad is the first step to eating better by building powerful eating habits with simple yet delicious ingredients! This Scallion Herb Chickpea Salad, is light, bright, filling, and just perfect for spring (please spring, come quickly). The dressing is creamy but still light, and is bursting with fresh vibrant flavors.

Chickpeas salad instructions

Take a bowl and put all the ingredients in it.
Mixx well all the ingredients.
Rest in fridge for 15 minutes ready to serve and eat.

Store chickpea salad in refrigerator for up to five days. To assemble sandwich, spread mixture onto bread and top with leafy greens of choice. Wrap in parchment paper and secure with rubber band. This salad is one of my favorite ways to turn chickpeas into lunch: Crunchy with tiny cumin seeds, punched up with a pinch of red chili flakes. Cool, crisp cucumber nestles in between the chickpeas.