Chick pea salad

It is BBQ season and I have an easy, delicious side dish that will be a hit at any summer event.


- 3 cans of chick peas drained and washed
- 4 Tablespoons of fresh lemon juice
- 3 Tablespoons of olive oil
- 1 Tablespoons of apple cider vinegar
- 2 teaspoons of oregano
- 2 teaspoons parsley
- 1/2 teaspoon black pepper
- 1/2 a red onion minced
- 1/2 teaspoon salt


Mix it together well. Refrigerate for at least 2 hours. I like to let it sit overnight in the fridge so the flavors really mix together. All of these items I keep in my pantry so if I need something the day of, this is it.  Enjoy!

Comments

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    1. We went to a friends on Memorial Day and I brought this and an apple cake. Total cost for both was less then $3. Her daughter was said that there were no leftovers of the chick pea salad.

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