Chickpea Salad Fresh (Print Version)
# Ingredients:
01 -
1/4 cup fresh mint, chopped, plus extra for topping.
02 -
1/4 cup fresh dill, chopped.
03 -
1/2 English cucumber, cut into cubes.
04 -
3 cups chickpeas, cooked, rinsed, and drained.
05 -
2 cups red and yellow grape tomatoes, sliced.
06 -
2 tablespoons olive oil, extra virgin.
07 -
1 teaspoon salt, sea variety.
08 -
1 clove of garlic, grated.
09 -
1 teaspoon Dijon mustard.
10 -
Fresh black pepper, ground to taste.
11 -
2 tablespoons lemon juice, freshly squeezed.
12 -
1/2 cup olives, Kalamata, halved and seeds removed.
13 -
1/2 cup red onions, pickled.
14 -
1/2 cup parsley, freshly chopped.
# Instructions:
01 -
In a big bowl, mix together mustard, garlic, lemon juice, olive oil, salt, and freshly cracked black pepper.
02 -
Toss together chickpeas, olives, pickled onions, diced cucumber, and halved tomatoes until coated in the dressing.
03 -
Stir in parsley, dill, and mint. Adjust flavors with seasoning. Sprinkle extra mint on top as a final touch.
# Notes:
01 -
Prepare it in advance.
02 -
Save herbs for last minute.
03 -
Perfect for prepping meals.