
Prep: 15 MINUTES
COOK TIME: 30 MINUTES
Total Time: 45 MINUTES
Serves: 3

INGREDIENTS:
1 large cucumber
20 mini grape tomatoes
2 large green peppers
1/2 small red onion
1 small zucchini
1 can of chickpeas
1 tablespoons of dried oregano
1 tablespoons of dried parsley
1 pinch of sea salt
1 tablespoon EVOO
FOR THE DRESSING
3 tablespoons red wine vinegar
2 tablespoons. olive oil
2 teaspoons dried oregano
2 teaspoons dried parsley
A pinch of salt
INSTRUCTIONS:
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Preheat the oven to 400.
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Rinse the beans and mix the beans with 1 tablespoon EVOO, 1 pinch of salt, 1 tablespoon dried oregano, and 1 tablespoon dried parsley.
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Bake in the oven for 30 minutes or until crispy.
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Dice up the cucumber, pepper, tomato, zucchini, onion into small little bite size pieces.
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Mix up the Dressing ingredients.
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Mix the dressing with the salad contents and chill for at least 3 hours.
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ENJOY!
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