Looking for a quick side salad packed with protein that’s also gluten free, vegetarian and nut free? This is it! Colorful, fresh and an easy crowd favorite.
-Laura Hahn Carroll
- 1 can chickpeas
- ½ lemon
- 3 tablespoons olive oil
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 cucumber, peeled and chopped
- ½ orange bell pepper, chopped
Start by combining chickpeas with juice and zest of lemon. Add oil, salt and pepper and stir together. Allow chickpeas to marinate for about 5 minutes. Next, add cucumber and bell pepper and combine. Serve immediately and enjoy.