Italian Chickpea Salad

MEAL TYPE: Salad, Side Dish

DIETARY RESTRICTION: Dairy-Free, Gluten-Free, Vegan, Vegetarian

MAKES 4 SERVINGS

Our Master Trainers munch on this salad to keep them energized during our 3-day intensive instructor trainings. It is a favorite here at the barre3 home office, and I have a feeling it will be a favorite in your home too! Thanks to Functional Nutritionist Andrea Nakayama, from Replenish PDX, who contributed this recipe to barre3.

INGREDIENTS

1 Tbs. red wine vinegar

1 Tbs. fresh basil, minced

1/2 tsp. oregano, dried

1 garlic clove, finely minced

8.5 oz. jar sun-dried tomatoes in olive oil (you’ll need both the tomatoes and the olive oil)

2 cups chickpeas, cooked

1/2 red onion, diced

1/2 cup Kalamata olives, pitted & sliced

Sea salt & black pepper, to taste

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INSTRUCTIONS

Stir vinegar, herbs, garlic, and olive oil (from tomato jar) together in a large bowl.
Add the tomatoes, chickpeas, onion, and olives, and toss well. Add salt and pepper, and let marinate in the fridge for 30 minutes.
Serve plain or with some mixed greens and/or a grain like quinoa or millet.

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