It’s super easy to make. Toss some sun-dried tomatoes in the blender along with lemon juice, olive oil and salt and pepper. Toss together some chickpeas with a some red peppers and onions. Mix in a bit of crushed garlic and parsley. Let it sit at room temperature for about an hour to let the flavours come together. Add some cucumber at the last minute. If you want to mix it up a bit you can add some chopped jalapeño or crushed red chilies. It’s generous on the garlic as written. If you aren’t a big garlic fan, cut it down to one clove. Take this recipe and play with it. It’s really more of a guideline anyway. Chickpea salad with sun-dried tomato vinaigrette. Simple. Summery. Delicious.
