Quick and easy salad, ideal for a mid-week lunch or dinner, or indeed both.
2 cans of chickpeas, rinsed and drained
1 red pepper, chopped
1 yellow pepper, chopped
1 green pepper, chopped
2 small courgettes
0.25 cup black olives, pitted and sliced
1 red onion, halved and sliced
0.5 cup fresh thyme and parsley
2 cloves of garlic, crushed
Salt and freshly ground black pepper
30ml / 2 tbsp extra virgin olive oil
30ml / 2 tbsp balsamic vinegar
In a large mixing bowl, put the chickpeas and prepared vegetables. Mix with fresh herbs.
To make the dressing, in a small bowl mix together olive oil, balsamic vinegar and garlic. Season to taste with salt and pepper.
Pour the dressing over the salad. Toss to cover.
Serve cold, or heat up on a frying pan for a warm satisfying dish.
You can also add crumbled feta cheese for even more filling meal.