1can (15 ounces)(230grams)chickpeasor 1½ cups of cooked chickpeas, drained
For the dressing
4tablespoons(55grams)extra virgin olive oil
2tablespoons(30grams)lemon juicesub apple cider vinegar
1tablespoon(15grams)mustardyellow or Dijon
1tablespoon(15grams)maple syrupsub honey
To a large bowl, add 1 can (15 ounces) chickpeas (drained), 1½ cups cherry tomatoes (halved), 1½ cups cucumber (diced), ½ cup olives (sliced), ⅓ cup red onion (chopped), ½ cup corn, ⅓ cup parsley (chopped), and 1 ripe avocado (diced).
In a small bowl, whisk 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon mustard, 1 tablespoon maple syrup, ¾ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon ground cumin.
Pour dressing over salad and toss well.
Pasta: boil ½ pound of pasta in plenty of salted water as per package instructions. Drain it, cool it down under running water, and add it to the chickpea salad.
Farro: rinse 1 cup of farro and cook it in vegetable broth as per package instructions. Let cool down then add it to the salad.
Quinoa: rinse and boil 1 cup of quinoa in 2 cups of lightly salted water for 10-15 minutes. Let it cool down then add it to the salad.