Chickpea Salad (Print Version)
# Ingredients:
→ Lemon Dressing
01 -
2 spoonfuls of fresh lemon juice
02 -
A small pinch of sea salt (about 1 teaspoon)
03 -
A teaspoon of Dijon mustard
04 -
Grated garlic—just one clove
05 -
About 2 tablespoons of extra-virgin olive oil
06 -
Some freshly cracked black pepper to your liking
→ Salad
07 -
3 cups of chickpeas, rinsed and drained
08 -
Half a cucumber (English kind), chopped into little cubes
09 -
A handful of fresh parsley—chop about half a cup
10 -
Use a mix of yellow and red grape tomatoes, halved (about 2 cups)
11 -
A fourth cup of fresh dill, finely cut
12 -
About ½ cup of pickled red onions
13 -
Some kalamata olives, pitted and sliced in half (½ cup)
14 -
Fresh mint leaves—you’ll need ¼ cup chopped and a few whole leaves for decorating
# Instructions:
01 -
In a big mixing bowl, stir together the olive oil, lemon juice, garlic, Dijon mustard, salt, and black pepper. Mix until everything’s blended well.
02 -
To the bowl with your dressing, toss in the chickpeas, grape tomatoes, cucumber bits, pickled onions, and those olives. Give it a nice gentle stir to coat everything evenly.
03 -
Sprinkle in the parsley, dill, and chopped mint. Mix it all again so the herbs spread throughout the salad.
04 -
Taste it. Add more salt and black pepper if you feel like it. Top it off with fresh mint leaves before serving. You can dig in right away, or stick it in the fridge for an hour to bring out the flavors.
# Notes:
01 -
This salad lasts in the fridge for up to three days, so it’s great for planning ahead.
02 -
Want to make it more filling? Add feta cheese on top or serve it with warm pita bread.
03 -
Fresh herbs really bring a bright and zesty Mediterranean personality to this salad.