Summer is the ideal season for preparing a refreshing salad that is both simple to make and looks impressive. This chickpea salad is a great recipe to have on hand, whether you're cooking for your family or bringing a dish to a gathering. It's a colorful and tasty salad that will surely impress.

Combining chickpeas, red pepper, tomatoes and basil in a flavorful chimichurri dressing, it's a quick, healthy and great addition to any barbecue, pot luck or picnic.

The recipe is much simpler than it sounds, mainly involving chopping the vegetables and tossing everything into a bowl.

Mix and match with a variety of veggies like cucumber,onions,olives,corn, carrot,Avacado, cheese and more to create a satisfying and nutritious dish.

Ingredients:

• 1/2 cup chopped baby plum tomatoes
• 1/2 cup chopped red pepper
• 1 can chickpeas drained and rinsed.
• Few basil leaves
• Mixed Seeds(pumpkin,flax,sesame )optional
   

CHIMICHURRI dressing:

• 1/4 cup olive oil
• Finely chopped coriander
• 2 cloves garlic
• 1 small red chili pepper
• 1/2 tsp dried oregano
• 1/2 tsp coarse Kosher salt
• 1/2 tsp black pepper
• Fresh lemon juice

Preparation Method:

1. To prepare the chimichurri, peel/smash/mince garlic, chop coriander, and finely chop chili pepper. Mix all the other ingredients and let it sit for 10 minutes while you prepare your salad. The longer it sits, the better the flavors will be!
2. For the salad, chop tomatoes, red pepper, and basil, then mix them in a large bowl. Add drained/rinsed chickpeas and mix everything together.
3. Coat your veggies in chimichurri and mix well. Taste it and adjust the flavors to your liking for a perfectly customized flavor profile.
4. Enjoy!

Note: For a salad with a light dressing, follow the chimichurri recipe. If you want an extra burst of flavor, double the chimichurri and add as much as you like! You can keep any leftover chimichurri in the fridge in an airtight container for a few days. Just bring it back to room temperature and use it on anything you want!!