Jeri Mills M.D.

Chick Pea and Veggie Salad

RECIPE: Jeri’s Chick Pea and Veggie Salad


1 small sweet onion – finely diced

1/3 to ½ cup olive oil to taste

Juice of one or two fresh Lemons to taste (start with the juice of one lemon)

1 can chick peas – rinsed and drained

Garlic powder to taste (start with 1 tablespoon)

Salt to taste

1 large bunch of Cilantro- chopped

½ cup dried parsley

2 Red Bell Peppers- seeded and diced

1 large English Cucumber – peeled, seeded and diced

1 pint Cherry tomatoes


In a large bowl, add onion and 1/3 cup olive oil.

Mash the onion with a fork. This mellows the taste of the onion and flavors the oil.

Add salt, garlic powder and the juice of one fresh lemon and stir.

Add the Cilantro and parsley and mix with a large spoon.

Add the bell pepper, cucumber, salt and more garlic powder if desired. Mix to coat with dressing.


Add more salt, olive oil and lemon juice as desired.

At this point, the salad may be covered and refrigerated until ready to serve.

JUST BEFORE SERVING cut the cherry tomatoes in half and fold into the salad. (tomatoes do not do well in the refrigerator)