Quick Balsamic Chickpea Salad

By Posie (Harwood) Brien
April 22, 2015
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Author Notes: This simple recipe—a handful of vegetables, nutty chickpeas, and good balsamic nourish and satisfy— is something I reach for when I need dinner inspiration.

Adapted from Goya Foods
Posie (Harwood) Brien

Serves: 2

  • 15 1/2 ounces canned chickpeas (1 can)
  • 1 red bell pepper, diced
  • 1 medium cucumber, deseeded and diced
  • 1/2 red onion, diced
  • 1/2 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 tablespoon high-quality balsamic vinegar
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup crumbled ricotta salt cheese (optional) and/or shredded chicken, poached eggs, or cooked grains
  1. Drain and rinse the canned chickpeas.
  2. In a medium bowl, combine all ingredients except for the cheese and mix to combine.
  3. Top with the cheese, if you want, or shredded chicken, a poached egg, or grains like rice or farro.

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