Chick Pea Salad

I used to make this chick pea salad tons of times but for some reason I stopped making it. I just recently went food shopping and saw it at the supermarket in the salad section. I thought to myself, I am putting this on the menu this week, so here it is.

I always tend to make different versions of it simply because I put different types of vegetables in the salad. The dressing, I pretty much keep it simple, olive oil and our favorite rice wine vinegar, without the high fructose corn syrup though.

Sometimes I add canned tuna, corn, peas anything goes really so be creative, even couscous is great with it. This is cooking not baking, so you have much more flexibility to do your own thing. Either way, this is easy, simple to put together and super healthy.


Chick Pea Salad

Miryam's original recipe

Yield: 4 servings


3 15.5 oz can of chick peas
1 small red onion, chopped
2 carrots, chopped
3 medium tomatoes, chopped
2 red bell peppers, chopped
1/4 cup rice wine vinegar
4-6 tablespoons of olive oil
Salt to taste


Combine all ingredients except oregano in a large bowl. Sprinkle with oregano and serve.