Recipes

[LuvAutumn]

Chickpea & Basil Salad

14 oz can garbanzo beans (chickpea) drained and rinsed (you can substitute with black or kidney beans)

1 cup cherry tomatoes, halved

1 orange bell pepper, chopped

1 cucumber, quartered or diced

3 scallions, diced

1/4 cup fresh lemon juice, about 2 lemons

2 T apple cider vinegar

3 T olive oil

2 T chopped fresh basil

salt & pepper to taste

feta cheese, crumbled (optional)

In a large bowl combine beans, tomatoes, bell pepper, cucumbers and scallions.

To make the dressing, whisk lemon juice, vinegar and olive oil together. Drizzle over bean and vegetable mix. Season with salt and pepper.

It is best to let this salad sit for 6 hours or more in the refrigerator. It tastes so much better if left to marinate for this time.

When ready to serve top with basil and feta cheese.