New Year's Healthy Cookbook: Tina's chickpea salad recipe

This salad was absolutely wonderful!

This salad can be served over a bed of fresh spinach or in naan bread with tahini sauce.

Find the freshest of ingredients at your local Meijer.

Dressing

• 1/4 - 1/3 cup olive oil
• 1 large clove garlic, pressed in a garlic press
• fresh lemon juice to taste
• 1/2 t dried basil leaves
• 1/2 t dried oregano
• 1/2 t dried parsley

Salad

• 1 1/2 cups cooked chickpeas
• 1 cup diced cucumber
• 1 cup black olives, sliced
• couple generous handfuls tomatoes, halved (I used a mix of pear and grape tomatoes)
• 1/2 cup freshly grated Parmesan blend cheese
• 1/3 cup roasted red pepper sliced and chopped
• fresh basil and parsley leaves, snipped, for garnish

1. Whisk together the olive oil, garlic, lemon juice, basil, oregano and parsley in a small bowl and set aside.
2. Toss salad ingredients (except fresh herbs) in a large bowl. Add the dressing and mix. Chill at least an hour before serving.
3. Serve garnished with fresh basil and parsley.