A long time ago I found this "kid friendly" lunch recipe in my Parents magazine. I will admit I thought it looked delicious, but not one tiny chance that my kids were going to eat this. I'm totally not opposed to exposing kids to veggies and I will attempt to get them to try it but I can guarantee with 100% certainty that none of my kids are going to eat this. This is however, a great recipe to serve when company is coming over. It's pretty much a salad that I can make ahead of time and it's healthy.
You could use pretty much any veggies you have on hand, but I used orange and red bell peppers, cucumber, zucchini and yellow squash. You can also use any vinaigrette that you have, but I picked up a roasted red pepper vinaigrette since I was serving this with a Mexican themed meal. I thought that went better than balsamic or Greek. :)
It also says to serve with pita chips but I served it just as a salad. As a salad it's really quite good. I will definitely be making this one again!
1 can of chickpeas, rinsed and drained
3 cups mixed raw vegetables, cut into small dice, here we used red, orange and yellow peppers, cucumber, zucchini and summer squash
1/2 cup chopped fresh parsley
1/2 cup bottled vinaigrette
Combine all ingredients in a bowl, toss well and refrigerate overnight. Serve with pita chips.
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