Here is another delicious no cook salad. I made this recently, as It’s still too hot too cook! This is another quick recipe that you can put together in about 15 mins. I just stirred all the ingredients together and put it in the fridge for the flavors to blend together. The original recipe calls for olives. Sorry, I hate olives; so I omitted them. Who likes olives anyways? Also, I cut this recipe in half. Not everyone in my family likes chickpeas, so I didn’t want to make too much and have it spoil in the fridge.
LEMON PARSLEY VINAIGRETTE
2. In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Shake until emulsified, then season with salt and pepper.
3. Dress salad with vinaigrette and serve.
P.S. If you like olives, let me know. I am curious to know how many people actually like them 🙂
According to Wikipedia, “In 1793, ground-roast chickpeas were noted by a German writer as a substitute for coffee in Europe … and are still sometimes brewed instead of coffee.”