There exists no Italian cook without their own spin on Insalata di Ceci. Mine is completely versatile and I have been known to add fresh pesto instead of the dressing of lemon and olive oil.
Prep Time10 Minutes
Cook TimeNO COOKING!
Ingredients
2 cans quality chick peas, drained and rinsed (if you want to cook from dried, go right ahead; but we avoid heating up our kitchen in the summer)
1 medium red onion, minced
3 mini cucumbers, diced
3 mini colored bell peppers, seeded and diced
½ cup fresh lemon juice
1 cup great olive oil
Kosher Salt and Pepper
Directions
Toss everything in a large bowl and gently mix until completely combined.
Refrigerate and bring to room temp before serving.
I store it in a sealed container and shake it gently whenever I am in the fridge. (Also known to stand in front of the fridge eating out of the container.)
