This super quick and easy Chickpea Salad was made for a late night snack after a 5 mile hike. I decided awhile back that I was going to be bringing into the blog is my instarecipe. These are my recipes that I make on the go and post on Instagram which I seem to be doing more and more, lately!
It’s snap a quick picture with my iPhone and post! A lot quicker and easier than posting on the blog! Yikes…It’s the truth, so if your not following me on Instagram than your missing some of my recipes! Ali in the Valley on Instagram!
I like to re-make my instarecipes and often go back and make them again, so this will be an easy way for me – and you! All my instarecpies will be short & sweet! Maybe I’ll make them into a Ebook one day? Here’s another one!
Ali in the Valley
Gluten-free, Vegetarian or Vegan side,
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Author: Alison Ball
2 15 ounce cans chickpeas, rinsed and drained
1/2 cup chopped red onion about half a small one
1 pint grape tomatoes cut in half
1/2 cup of kalamata olives chopped
1/3 cup fresh Italian parsley flat leaf, chopped
1/4 cup lemon juice
1/3 cup extra-virgin olive oil
2 cloves garlic minced
Salt and black pepper to taste
In a medium bowl, Whisk together the lemon juice, olive oil, garlic and salt and pepper. Then add in the chickpeas, onion, tomatoes, and herbs. Then Mix it all together!