This is a simple salad that is fast, easy, crunchy and delicious.
Strain a can of chickpeas and rinse in cold water. Let drip dry a bit before tossing in a bowl.
Chop up the following veggies to add:
- Dice 1/4 red onion
- Slice 2 radishes
- Chop one celery stalk
- Chop one Carrot
- Chop some fresh cilantro
Mix together 1 TBSP of seasoned rice vinegar with some olive oil, salt, and pepper. The usual ration of vinegar is 1 to 4 to emulsify, but I like it a bit more vinegary. I do it about one to one, then add some salt and pepper.
It’s better the next day. Makes two servings.