Chickpeas are the main part of this flavorful dish and offer a variety of healthful benefits. A few of these include being a rich source of vitamins, minerals, and fiber. Additionally, they are an excellent source of protein and keep you feeling full longer. Along with their nutritional benefits, chickpeas have been found to be low on the glycemic index, are pH balancing, and poses antioxidant and anti-inflammatory properties. Personally, I think they make my skin glow.
If you are looking for a quick side dish or meal, this is the salad for you. Here is another wonderful recipe that can be found in the salad section of Mary Berry’s Complete Cookbook. The taste and colors of this salad are equally vibrant.
1 15.5 Ounce Can of Chickpeas, Drained
1/2 Red Onion or 3 Spring Onions, Chopped
3 Garlic Cloves, Crushed
3 Tablespoon Olive Oil
2 Tablespoons White Wine Vinegar
Salt and Black Pepper
A Bunch of Flat-Leaf Parsley
1 Red Pepper, Roasted and Peeled
About 12 Pimiento-Stuffed Olives
Combining the Ingredients
After draining the chickpeas, combine them with chopped onion, garlic, oil, and salt and pepper. Remove the parsley leaves from the stems and then chop them roughly and then mix.
Making the Finishing Touches
Next, cut the red pepper into small chunks. If you like, you can leave the olives whole or chop them. Lastly, add to the chickpea mixture and you are all done. Now wasn’t that simple.