Who doesn’t love quick and easy, especially in the summer
I know once June rolls around, I hate the thought of turning on my stove. I also want to be able to enjoy as much of the Summer as I can because it goes so fast, so I don’t want to waste too much time in the kitchen. This quick and easy salad is delicious anytime of the year but a super easy dish to make whether you don’t feel like cooking, or you just need something quick and easy to bring to an impromptu BBQ. The best part is this will literally take you under 10 minutes to make this!
All you need are these 5 basic pantry items
What makes this dish even better is that you only need 5 basic pantry items, (most of these you probably have on hand) and it requires no cooking at all. You take some fresh parsley and rough chop it. If you only have dried you can use it too but the fresh gives a brighter touch. A can of chickpeas, a jar of Spanish olives and red pepper, chop these up too. Mix in a nice swirl of olive oil with some fresh black pepper and a pinch of salt and that is it. If you want to turn this into a full mean I like to add it over quinoa. I’m sure you could do a rice as well but the quinoa just makes me feel healthier…lol!
INGREDIENTS:
1 can of chick peas
1 jar of spanish olives with the pimiento
1 red pepper seeded and diced (you can use green if you prefer)
A handful of fresh parsley chopped
A half cup of olive oil
salt and pepper to taste
DIRECTION:
In a large bowl add drained chickpeas. Then drain olives of their juices and rough chop. Remove the seeds of the pepper and dice that up. Chop of a handful of parsley and add everything to the bowl. Give it a mix and pour over the olive oil and mix again well. Add fresh black pepper and salt to taste. You can definitely serve immediately but I like to let it marinate in the fridge for an hour. I think it really brings all the flavors together. Enjoy
