There’s nothing quite like a satisfying side dish to accompany any traditional Labor Day picnic. Not only is this chickpea veggie salad delicious, but it’s also packed with loads of healthy ingredients.
Beyond it’s nutritional value, the best part are the festive colors that will pop on your dinner table!
1 can garbanzo beans
4 ears of fresh corn cut off of the cob (or 1 can of corn)
4 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
5 tablespoons extra virgin olive oil
3 cups grape or cherry tomatoes
1/2 cup fresh basil
1/2 cup parsley
Salt and/or fresh ground black pepper
Rinse and drain garbanzo beans and corn. Pour into a large bowl and toss with 1 tablespoon red wine vinegar and fresh lemon juice.
Chop tomatoes and cucumber into mini pieces, then add to bowl.
Wash basil and parsley; dry completely. Finely chop herbs and add into bowl with other salad ingredients.
Put 3 tablespoons red wine vinegar and extra virgin olive in a small bowl; whisk together until combined. Pour dressing onto salad and gently mix together and add salt and/or pepper to taste.
Allow salad to marinate for about an hour before serving.