In the last days of summer, sometimes it’s difficult to justify turning on the oven. Taking advantage of all the fresh herbs, this dish is simple, quick and pretty healthy. It can be a stand alone side, served over greens or with a fresh pita. I have fond memories of making this to share with my mom when the boys in our family refused to eat anything categorized as a vegetable. It was something special we shared, a love for all things with a Mediterranean flair. And it’s even better the next day.
1 can of chickpeas (drained and rinsed) (1 1/2 cups if using dried)
Handful of grape tomatoes
1/4 of a medium red onion
1/4 cup of fresh parsley chopped
1/2 cup of fresh mint chopped.
salt + pepper
(All ingredients and amount are subject to taste. Feel free to play around with proportions)
Drain and rinse chickpeas. (Can use dried if you’re thinking ahead)
Slice 1/4 of red onion very thinly
Slice cucumber and dice in quarters
Chop parsley and mint
Halve grape tomatoes
Add all ingredients to a bowl. Mix. Add olive oil, lemon juice and salt and pepper to taste.
Some additions: crumbled feta, toasted pita chips, red pepper flakes