The best part? Even in my zombie-like state it came together in minutes. The only time consuming part is cutting up the beautiful bounty of vegetables.
Farmers market chickpea salad
- 1 15oz can chickpeas, rinsed & drained
- 2 bell peppers, diced (I used one purple and one orange pepper)
- 1 cucumber, diced
- 1 yellow tomato, diced
- 1 clove garlic, pressed or minced
- Thyme vinaigrette
- Combine ingredients, add vinaigrette and stir. Chill until serving. That's it!
- 1 tbsp fresh thyme
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 tsp dijon
- Combine ingredients and whisk!
I will say, though, that the one ingredient that MADE this dish was pink Himalayan sea salt. I picked up a tin at the farmers market (for $3.00!) and absolutely fell in love. Seriously, I dipped my finger to get all the grains after I finished eating. It's unlike any salt I've ever had - mild, coarse, addictive pink nuggets.
The salad is so simple that I almost didn't post it, but knew I had to because it's fantastic. Bright, colorful, crisp and has a perfect balance of flavors. I highly recommend making it with the vinaigrette because the fresh thyme really tied everything together and added a lovely depth of flavor.
Oh, today I also saw a giant tree at none other than "Big Tree Park" in Orlando. It's absolutely terrifying.
I have an easy evening ahead of me. Good night!