Chickpea Salad

Chickpea Salad

Main Dishes

Chickpea salad is a lovely main or side dish with crisp veggies, chickpeas, and a gorgeous, tangy dressing. You can m...

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Allison Perry

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20 min prep 4 servings

Ingredients

1×
4 servings
Measurements
  • 1 can (15 ounces) chickpeas (or 1 1/2 cups of cooked chickpeas)
  • 1 1/2 cups cherry tomatoes (halved)
  • 1 1/2 cups cucumber (diced)
  • 1/2 cup Kalamata olives (halved)
  • 1/3 cup red onion (chopped)
  • 3/4 cup corn kernels (canned is easiest)
  • 1/3 cup parsley (chopped)
  • 1 large avocado (diced)
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice (or apple cider vinegar)
  • 2 tablespoons mustard (yellow or Dijon mustard)
  • 1 tablespoon honey (or maple syrup)
  • 1 teaspoon dried oregano
  • 3/4 teaspoon salt (or more to taste)
  • 1/8 teaspoon black pepper

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Directions

  1. 1

    To a medium bowl, add 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 2 tablespoons mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ¾ teaspoon salt, and ⅛ teaspoon black pepper. Whisk well until combined.Drain and rinse 1 can (15 ounces) chickpeas, then add them to the bowl with the dressing. Toss and set aside to marinate for 10 minutes while you cut the vegetables.

  2. 2

    To a large mixing bowl, add 1½ cups cherry tomatoes (halved), 1½ cups cucumber (diced), ½ cup Kalamata olives (halved), ⅓ cup red onion (chopped), ¾ cup corn kernels, ⅓ cup parsley (chopped), and 1 large avocado (diced).

  3. 3

    Tip the dressing and the chickpeas over onto the veggies and toss well.Taste and adjust for salt before serving.Make it a complete meal by serving it with pita bread or no-knead focaccia on the side and serving it with a dollop of Greek yogurt, tzatziki, or yogurt tahini sauce.

More Details

Source

https://theplantbasedschool.com/chickpea-salad/#wprm-recipe-container-23712

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