Chickpeas Salad

Number of Servings: 4-6



- 370g canned chickpeas, drained
- 3 bell peppers, diced
- 1 red onion, diced
- 85g pitted black olives, sliced
- 28g flat leaf parsley, chopped


- 1½ tbsp fat free greek yoghurt
- juice of half a lemon
- 1tbsp red wine vinegar
- 3 garlic cloves, minced
- ¼ tsp ground ginger
- salt and ground black pepper

Mix all ingredients of salad in one big bowl.

Mix all ingredients of dressing in a little bowl.

Pour the dressing over the salad and toss everything very well.

Chill for hours before serving.

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