22 May 2012

Israeli Salad with Chickpeas




Happy Tuesday, my Friends!! Summer is coming. Well it seemed like it this past weekend. It was almost 90 degrees this past Saturday. In me & Hubby's attempt to be more eco & budget friendly this summer we refused air (the central kind that is, not the oxygen stuff). This spurned two things: 1) low appetite, and 2) cool, quick, light food. The Israeli Salad with Chickpeas. This fresh, healthy, very budget friendly, & scrumptious salad is easy & very sliming for those fat cells.

On an international note, did you know this salad is commonly a breakfast dish, not a lunch one like how Hubby & I love it.
Israeli Salad with Chickpeas
serves 4

2 large Cucumbers, peeled & diced large
1 Green Pepper, cored & diced
3 Roma Tomatoes, diced
15 oz can Chickpeas/Garbanzo Beans, drained of their water
1 large Lemon
Salt & Pepper
Crushed Red Pepper {to taste}

Combine the first four ingredients into a large bowl. Mix throughly. Squeeze the juice of the lemon onto the salad ingredients. Mix again. Add the salt, paper and crushed red pepper to taste. Mix one last time. Serve immediately. Eat slowly & consciously!

Elle



photo image: FaVorable Food

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