Colorful Chickpea Salad
Instructions
1. Drain and rinse a 16-oz. can of chick peas, Pat dry with a paper towel.
2. Place into a large mixing (or serving) bowl.
3. Add 1/2 of and English cucumber, sliced into half-slices, 1/2 chopped green bell pepper, 1/2 chopped red bell pepper, 1/2 of a 10-oz. container of halved grape tomatoes, and 1/4 cup chopped cilantro. Stir to combine.
4. Sprinkle 1/2 teaspoon garlic powder, 1/2 teaspoon seasoned pepper, and 1/4 teaspoon salt over the top. Stir again, to combine flavors.
5. Drizzle about 1/4 cup lighter flavor olive oil over the top, and fold it into the salad.
6. You may serve this salad immediately, but it is actually better if you cover it with plastic wrap and place it in the refrigerator for about 4 hours, or until ready to serve.
