Chickpea Mix (Print Version)
# Ingredients:
→ Lemon Dressing
01 -
1 teaspoon Dijon mustard
02 -
1 garlic clove, finely grated
03 -
2 tablespoons fresh lemon juice
04 -
A pinch of freshly ground black pepper, or more to taste
05 -
2 tablespoons olive oil, extra virgin
06 -
1 teaspoon sea salt, or your preferred amount
→ Salad
07 -
Half an English cucumber, chopped into small pieces
08 -
¼ cup chopped mint, and a little extra for topping
09 -
½ cup kalamata olives, pitted and sliced
10 -
3 cups chickpeas, drained and rinsed well
11 -
½ cup chopped fresh dill
12 -
2 cups grape tomatoes in red and yellow, sliced in half
13 -
½ cup pickled red onions, drained
14 -
½ cup parsley, finely chopped
# Instructions:
01 -
Mix together the olive oil, lemon juice, Dijon mustard, grated garlic, sea salt, and ground pepper in a big bowl. Stir until it all blends together smoothly.
02 -
Pour in the chickpeas, sliced grape tomatoes, cucumber pieces, pickled onions, and olives. Gently toss them around in the bowl to coat everything with dressing.
03 -
Sprinkle in the parsley, dill, and mint that you’ve chopped. Stir everything lightly so the herbs spread evenly through the salad.
04 -
Take a quick taste test. Add a bit more salt or pepper if you like. Top it off with some whole mint leaves for looks. You can dig in right away, or leave it in the fridge for about an hour to really let the flavors soak in.
# Notes:
01 -
Keep this salad chilled in the fridge for as long as 3 days—it’s great for early meal-prep.
02 -
Want something heartier? Crumble in some feta cheese or have it with warm pita slices.
03 -
This dish gets its Mediterranean vibe from the mixture of fresh leafy herbs.