I got a summer salad for you today!
I am always looking for good recipes to try.
One way I gather newness is I am constantly asking my friends for their recipes that they love.
Last summer we were invited over to one of our Bootcampers houses for a cookout, and she made the best relish/topping for a salad/dip for chips and I had to have the recipe.
Of course JC’s mom has been making this recipe for years and he was already a fan.
Jessica hooked me up with all that is in it, and now it’s one of our easy GO TO when asked to bring something to a party.
It has to be the easiest recipe ever and you can do so much with it.
I have made it as a side with our meal, on top of a salad, a dip with tortilla chips, and just a big bowl of it to dive in to is always fun as well.
I mix it up and add our own flare, like adding jalapeno’s ( I add them to everything), or maybe more veggies.
Make It Happen!
Start off with 2 cans of organic chick peas. Drain and rinse them and then throw them in a big bowl.
Add a can of sliced black olives, a chopped up red and/or green bell pepper, red onion diced up, cilantro chopped, and a small package of feta cheese (optional).
Throw all of this into a bowl and mix it thoroughly and set aside while you mix your topping.
In a separate bowl place 2 squeezed lemons (juice minus the seeds) and some olive oil, salt and pepper to your taste liking. Mix this up really good.
Pour your chick pea salad that you set aside into the mix and mix all of the ingredients together really good again.
*For the best results, make it an hour ahead of time and place in the fridge for an hour or 2, then serve!
To learn more about Bootcamp Tulsa or to sign up, call 918-528-4296.
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Jodi & The Bootcamp Tulsa Family