Description
A vibrant and refreshing chickpea salad that combines fresh vegetables with zesty herbs and a tangy dressing, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, grated
- 1 teaspoon Dijon mustard
- 1 teaspoon sea salt
- Freshly ground black pepper to taste
- 3 cups cooked chickpeas, drained and rinsed
- 2 cups mixed yellow and red grape tomatoes, halved
- ½ English cucumber, diced
- ½ cup pickled red onions
- ½ cup kalamata olives, pitted and halved
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh mint
- Whole mint leaves for garnish
Instructions
- Prepare the Dressing: In a large bowl, whisk together the olive oil, lemon juice, grated garlic, Dijon mustard, sea salt, and black pepper until creamy and emulsified, about 1-2 minutes.
- Combine Ingredients: Add the chickpeas, grape tomatoes, cucumber, pickled onions, and olives to the bowl. Toss gently for about 1 minute to coat.
- Add Fresh Herbs: Sprinkle in the parsley, dill, and mint, and toss again to blend throughout the salad.
- Taste and Adjust: Taste the salad and adjust with additional salt and pepper as necessary. Garnish with whole mint leaves and serve immediately for best flavor.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For optimal flavor, prepare the dressing a day in advance.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg