Presence Saints Mary and Elizabeth Medical Center

chickpea_salad.jpg

By Chef Norma Rixter

Ingredients:

  • 1/2 fresh lemon
  • 1 can chickpeas drained
  • 1/4 cup chopped onion
  • 2 cups grape tomatoes sliced
  • 2 cups diced cucumber
  • 1/2 cup fresh parsley
  • 3/4 cup diced green or red bell pepper

Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon pepper

Instructions:

Place ingredients in a bowl and squeeze the juice from 1/2 lemon and salad dressing over salad ingredients and gently toss to combine.

Serve chilled or room temperature.

 

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People shopping at a farmers market.

A chalkboard sign for veggies in front of crates of celery and beets.

People shopping at a farmers market.

Zucchini, tomatillos and beets being placed on a table.