Chickpea Salad
Servings: 4 people
For the salad
- 1 can (15 ounces) (230 grams) chickpeas or 1½ cups of cooked chickpeas
- 1½ cups (250 grams) cherry tomatoes halved
- 1½ cups (200 grams) cucumber diced
- ½ cup (60 grams) Kalamata olives halved
- ⅓ cup (50 grams) red onion chopped
- ¾ cup (100 grams) corn kernels canned is easiest
- ⅓ cup (10 grams) parsley chopped
- 1 large (1 large) avocado diced
For the dressing
- 4 tablespoons (55 grams) extra virgin olive oil
- 2 tablespoons (30 grams) lemon juice or apple cider vinegar
- 2 tablespoons (30 grams) mustard yellow or Dijon mustard
- 1 tablespoon (15 grams) honey or maple syrup
- 1 teaspoon (1 teaspoon) dried oregano
- ¾ teaspoon (¾ teaspoon) salt or more to taste
- ⅛ teaspoon (⅛ teaspoon) black pepper
- 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.
- 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).
- 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.
