Chickpea Salad

Had some left over peppers in the fridge so I opened up a can of chickpeas and threw this salad together in a jiffy. Refrigerate overnight with the dressing, enhances the flavour and provides a satisfying lunch the next day.



  • 1 can chick peas
  • 1/2 cup  lima beans
  • 1/2 cup corn kernals
  • 1 tomato, diced
  • 1/2 cucumber, chopped
  • 1/4 red, orange, yellow and/or green pepper (or any combination)


  • 1 tbsp lemon juice
  • 1 tbsp vinegar
  • 1 tsp garlic
  • 1 tsp ginger
  • 1 tsp cumin
  • 1/4 tsp cayenne
  • 2 tbsp olive oil


  1. Combine salad ingredients in a large bowl
  2. Combine salad dressing ingredients in a small dish, stir until well combined and toss on salad
  3. If refrigerating overnight, omit tomatoes as they will get a little soggy

About Carol Marie

Student of Life. Elementary Teacher. Food lover. Avid Outdoors Woman. Proud Newfie. Animal Lover. Yogi. Musician. View all posts by Carol Marie

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