Often times we are set to make dinner and already have the protein to use in mind. However, it is somewhat tricky to come up with a side that could either stand alone as vegetarian, a salad, a side or both. This is the case and regardless, it was so yummy and healthy. Enjoy!
Approx. Prep and Cook Time: 15 Minutes
Approximate Cost: $4.70 or $1.18 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free __X__ Vegetarian __X__
1 (150z.) can of chickpeas, drained & rinsed ($1.30)
1 small red onion, peeled and chopped (.50)
1 garlic clove, peeled & grated (.10)
7 to 8 Cherry tomatoes, rinsed and sliced (.40)
1 Baby cucumbers rinsed and chopped (.25)
1 handful of Cilantro, rinsed and chopped (.20)
Avocado (optional) ($1.25)
2 ½ tbsp. Avocado Olive oil (.40)
1 ½ tbsp. Balsamic Vinegar (.30)
Salt & pepper to-taste
Prepare all the above mentioned ingredients as indicated. Add them to a bowl.
To prepare the vinaigrette, add the vinegar and salt to a small bowl, then drizzle the oil whisking. Time to plate and garnish with edible chives flowers. Done.
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
Angie’s Homemade Pesto http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauceo olive oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.