Chickpea Salad (Print Version)
# Ingredients:
→ Lemon Dressing
01 -
2 tablespoons extra-virgin olive oil
02 -
2 tablespoons fresh lemon juice
03 -
1 garlic clove, grated
04 -
1 teaspoon Dijon mustard
05 -
1 teaspoon sea salt
06 -
Freshly ground black pepper, to taste
→ Salad
07 -
3 cups cooked chickpeas, drained and rinsed
08 -
2 cups mixed yellow and red grape tomatoes, halved
09 -
½ English cucumber, diced
10 -
½ cup pickled red onions
11 -
½ cup kalamata olives, pitted and halved
12 -
½ cup chopped fresh parsley
13 -
¼ cup chopped fresh dill
14 -
¼ cup chopped fresh mint, plus whole leaves for garnish
# Instructions:
01 -
In a large bowl, whisk together the olive oil, lemon juice, grated garlic, Dijon mustard, sea salt, and several grinds of black pepper until well combined.
02 -
Add the chickpeas, halved grape tomatoes, diced cucumber, pickled red onions, and kalamata olives to the bowl with the dressing. Toss gently until all ingredients are evenly coated.
03 -
Add the chopped parsley, dill, and mint to the bowl. Toss again to distribute the herbs throughout the salad.
04 -
Taste and adjust seasoning with additional salt and pepper if needed. Garnish with whole fresh mint leaves and serve immediately, or chill for up to an hour to let the flavors develop.
# Notes:
01 -
This salad keeps well in the refrigerator for up to 3 days, making it perfect for meal prep.
02 -
For a more substantial meal, add crumbled feta cheese or serve with warm pita bread.
03 -
The combination of fresh herbs gives this salad its bright, Mediterranean flavor.