Recipe: Chickpea and Basil Salad
This simple vegan salad of chickpeas, chopped veggies, and herbs, courtesy of nutritionist Mark McDonald, author of “Body Confidence,” will have your guests chattering about the fresh flavor for days!
Chickpea and Basil Salad
Makes: 7 servings
For the Dressing:
1 1/2 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced into a paste
Small pinch of cayenne pepper (optional)
Freshly ground black pepper to taste
For the Salad:
2 28-ounce cans chickpeas (4 cups), drained and rinsed
1 medium red bell pepper, chopped small
1 very small red onion, finely chopped
Small handful of fresh basil, roughly chopped
1/8 cup (about 10) fresh, high quality Kalamata olives, pitted, roughly chopped
1. In a small bowl, whisk together first 6 ingredients for the dressing and set aside.
2. In a medium bowl, toss together remaining ingredients for the salad except for the olives. Pour the dressing into the bean and vegetable mixture and toss well. Gently fold in the black olives; over-mixing will cause the olives to color the remaining ingredients black, so make sure to add the olives last and toss gently.