YMCA of Greenville team member Alex Greenlee tells us this salad is a winner! “What I like most about this dish is that the freshness of the ingredients really shines through – it’s refreshing on a hot day, too.”
PREP: 5 mins
COOK: 1 min
TOTAL: 6 mins
Ingredients
- 1 can chickpeas, drained
- 1 Persian cucumber
- 1 Roma tomato
- 1/2 red pepper
- 1/8 cup red onion
- 1 lemon juiced
- 1 tablespoon parsley
- 1/4 teaspoon kosher salt
SERVINGS: 3
Instructions
- Chop the vegetables into bite size pieces and mix into a bowl with the chickpeas.
- Chop the parsley and mix with the lemon juice and salt.
- Pour the lemon juice and parsley mixture over the salad and toss to combine.
- Refrigerate until ready to serve.
