Chickpeas and Cucumber Salad
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Chickpeas and Cucumber Salad

For a little while now I have been playing around with the idea of going vegan or gluten free. Being a true hard core carnivore can be quite hard to make such a decision, so I slowly have been easing the family into that idea when I came across this salad recipe from shewearsmanyhats. I have always been a fan of salads so trying something new for salad was exciting. I love how refreshing this salad is. I made some teriyaki snapper fillets to go along with it. This definitely was a GREAT meal!

Beula Pandian Thomas

Ingredients

  1. 1 can Garbanzo beans (chick peas):
  2. 1 Tomato , : chopped
  3. 1 Red Onion , : diced
  4. 1 Celery : rib sliced
  5. 1 Cucumber : chopped
  6. 3 tbsps Olive Oil :
  7. 2 tbsps Dill : worth chopped
  8. 1/4 cup Parsley : chopped
  9. to taste Salt black pepper and
  10. 1/2 Lemon : juice
  11. 1 clove Garlic : mashed fine

Method

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    Chop all the ingredients and add everything in a salad bowl besides the parsley, dill and the lemon juice

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    In a pan add the olive oil. Next add the chick peas and the mashed garlic. Saute until the peas have warmed through. Add it to the salad

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    Finally the chopped dill, parsley and the lemon juice are added. Season with salt and pepper. Give it a gentle toss and serve

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    For the fish I added some teriyaki marinade to the snapper fillets, seasoned it with salt and pepper and baked it in the oven

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    How simple was that!

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