Salads & Starters

Chick Pea and Veggie Salad

Rainbow Salad

Materials

  • Cutting Board
  • Knife
  • 1-Large bowl
  • Can opener
  • Strainer
  • Mixing spoon
  • Measuring Utensil

Ingredients

  • 1 can chick peas (garbanzo beans); rinsed and drained
  • 2 tomatoes chopped into ½ inch pieces
  • ½ small onion finely chopped (or 6 green onions white and green parts)
  • 1 cucumber chopped into ½ inch pieces
  • 2 bell peppers (any color) chopped into ½ inch pieces
  • ½ cup finely minced parsley
  • ¼ cup finely minced mint (or oregano)
  • ½ tsp ground cumin
  • ½ tsp garlic powder (or one small clove fresh minced garlic)
  • 1 tsp salt
  • ¼ tsp chili flake (or fresh ground pepper)
  • juice of 2 lemons
  • 4 tablespoons olive or canola oil

Instructions

  1. Combine all of the cut up vegetables and rinsed/drained chick peas into a large bowl

  2. Add salt, pepper, cumin, garlic powder, lemon juice and oil

  3. Toss well to combine