Chickpea salad

This chickpea salad is hearty, cool, and refreshing. It's perfect for a hot summer day when you don't want to cook! Eat it as a side, or try stirring in a can of tuna or some cooked pasta noodles to make it a full meal.

• 1 cucumber
  
  
• 2-3 large tomatoes
  
  
• 1/2 of a red onion
  
  
• 2 tablespoons lemon juice
  
  
• 1 tablespoon parsley, oregano, and/or thyme
  
  
• 1 tablespoon olive oil
  
  
• 1 540 mL can chickpeas
  
  
• Salt and pepper to taste

1. Cut the cucumber and tomatoes into bite-sized pieces. Finely dice the onion, and mince the herbs (if fresh).
   
   
2. Add all ingredients to a large bowl and toss.
   
   
3. Enjoy!

• If the watery seeds of the tomatoes bother you, you'll want to deseed the tomatoes. Cut the tomato into quarters, and use a small knife to cut under the seeds, scooping them out away from the flesh.

• Add any other veggies you'd like; zucchini, spinach, or bell peppers would be great additions.
  
  
• Tuna and/or cooked pasta would make this a complete meal, but you could also add flavour add-ins like olives, sun dried tomatoes, canned artichokes, or feta cheese.
  
  
• You could skip the lemon juice and olive oil, and add Greek dressing or your favourite vinaigrette instead.

• Salad will keep in airtight container in the fridge for up to 3 days.

Recipe adapted from the Red Deer Food Bank

Food is Too Expensive! was funded by the City of Saskatoon through our Healthy Yards partnership, the Cyril Capling Trust Fund of the College of Agriculture and Bioresources, and the Department of Plant Sciences. Focus group research to inform this work was collected by CHEP. Thank you all for helping us make healthy food more accessible!