76 | SIGNATURE MONTANA
Serves 4
INGREDIENTS:
• 1 (15 oz.) can chickpeas, rinsed and drained well
• 2 cups chopped English cucumber (about 2/3 of 1 medium)
• 1-1/4 cups chopped Roma tomatoes (about 2)
• 1/4 cup chopped red onion
• 3 Tablespoons chopped fresh parsley
• 3 Tablespoons Olivelle Curry Olive Oil
• 4 Tablespoons Olivelle Ginger White Balsamic
• 2 Tablespoons fresh lemon juice
• 1-1/2 teaspoons minced garlic
• 1 teaspoon Italian seasoning
• Salt and freshly ground black pepper to taste
INSTRUCTIONS:
Add chickpeas, cucumbers, tomatoes, red onion, and parsley
to a bowl.
Measure out olive oil and balsamic into a liquid measuring cup,
add lemon juice, garlic, and Italian seasoning, and season with
salt and pepper.
Pour dressing over mixture in bowl. Toss to evenly coat and
season with more salt to taste if needed. Salad will taste good
for a few days, but texturally it's best eaten within a few hours.
NOTES:
You can also add any of these options:
• 1/3 cup feta
• 1 (5 oz) can chunk white tuna in water, well-drained
• 1 avocado, diced
• 3/4 cup cooked quinoa (may need to add extra dressing)
• 1/2 cup sliced Kalamata olives
C H I C K P E A S A L A D
