Vegan Chickpea Salad without oil
This chickpeas dish was a light-weight and refreshing dish direction that was delicious and not boring. you'll simply add a lot of veggies too, it's vegan, oil-free, gluten-free, and plant-based
Salads pullulate with this food, there square measure such a lot of delicious salads to decide on from and you'll simply customise your recipes for your specific dietary desires. and may be more to your feeling.
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| Vegan Chickpea Salad without oil |
Chickpeas dish direction could be a direction that everybody will fancy, creating it good for your next outside party and an excellent addition or swap for standard salad or cabbage aspect dishes because it solely contains healthy food therefore everybody will eat it.
We like wrapping it during a freshly baked ribbon pocket with some spread and roast vegetables. If you like salads with recent herbs and shredded recent vegetables this is often for you, it's even nice to eat prepping. As you wish what you're absolve to bury what it's like.
Ingredients:
- 1 can chickpeas
- 1 Persian cucumber
- 1 Roma tomato
- 1/2 red pepper
- 1/8 cup red onion
- 1 lemon juiced
- 1 tablespoon parsley
- 1/4 teaspoon kosher salt
Instructions:
- Chop up the vegetables into bite size pieces and mix into a bowl with the chickpeas.
- Chop the parsley and mix with the lemon juice and salt.
- Pour the lemon juice and parsley mixture over the salad and toss to combine.
- Refrigerate until ready to serve.
- Notes
- If you can't find Persian cucumbers you can use 1/3 of an English cucumber.
- Need more sauce? You can add more lemon juice or add in some olive oil if you're not following an oil-free diet.
- Easily double or triple this recipe for entertaining.
- Like most mixed salads, it's even better the next day.
- This salad should last about 4 days in the fridge stored in an airtight container.
