Chickpea Salad
Total Time
20 mins
Prep Time
20 mins
Cook Time
0 mins
Rating
5 out of 5 stars
(70)
Ingredients
4-6 servings
- 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
- 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, plus whole mint leaves for garnish
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Preparation
Step 1
In a large bowl, whisk together the olive oil, lemon juice, garlic, mustard, salt, and several grinds of pepper.
Step 2
Add the chickpeas, tomatoes, cucumber, pickled onions, and olives and toss to coat.
Step 3
Add the parsley, dill, and mint and toss again.
Step 4
Season to taste, garnish with fresh mint leaves, and serve.
Step 5
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Chef's notes
The fresh mint will darken and wilt as it sits in the dressing. If you make this salad more than an hour or two in advance, wait to add the mint until you’re ready to serve.
