This salad is simple to make and versatile—eat it alone, in a wrap or pureed into a tasty chickpea spread!
1 cup cooked or canned chickpeas, drained and rinsed
3 tablespoons diced green bell pepper
2 tablespoons peeled, seeded and diced cucumber
½ tablespoon chopped fresh parsley
½ cup diced tomato
3 tablespoons snipped fresh dill or ¼ teaspoon dried dill
½ tablespoon lemon juice
1 tablespoon olive oil
Salt and pepper to taste
- In a medium-size bowl, combine all ingredients.
- Refrigerate for several hours to allow flavors to blend.
- Serve the salad on romaine lettuce leaves or in whole-wheat pita bread pockets.
You can also puree the salad in a food processor to make a chickpea spread.
Serving size: ⅙ of recipe