Ingredients
2 1/4 cups diced cucumbers, partially peeled
1 cup tomato, seeded and diced
1/4 cup red onion, diced
2 tablespoons fresh lemon juice
1/2 tablespoon fresh parsley, minced
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt and black pepper, to taste
15 ounce can chickpeas, rinsed and drained
Instructions
Combine all the ingredients together and toss well.
Description
This healthy and colorful dish is a great "bring to" during the summer.
Servings
4
Notes
This is a dish that uses so many of the vegetables grown in our garden....I should say Sumner's garden as he does all the work. I used halved cherry tomatoes which was easier and I think prettier.
Source
Skinnytaste
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