Mediterranean Chickpea Salad with Garlic

Serves 6 in about 15 minutes. The pot starts with english cucumber, then dijon mustard.

Ingredients

• 2 15-ounce cans chickpeas, drained & rinsed
• 1 english cucumber, diced
• 1 red bell pepper, diced
• 2 cups cherry tomatoes, halved
• ¼ cup red onion, diced
• ¼ cup fresh basil leaves
• ½ cup halved kalamata olives
• 4 ounces feta cheese, crumbled
• ¼ cup chopped parsley
• ¼ cup olive oil
• ¼ cup lemon juice
• 2 teaspoons honey (or maple syrup)
• 2 teaspoons dijon mustard
• 2 cloves garlic, pressed
• ¼ teaspoon kosher salt, or to taste
• ¼ teaspoon pepper, or to taste

Method

1. Prep ingredients, and chop all of the vegetables & herbs. Stir in to a large salad bowl.
2. To a small mason jar with a tight fitting lid (or a bowl with a whisk), add the olive oil, lemon juice, honey, Dijon, pressed garlic cloves, salt, and pepper. Shake the jar or whisk vigorously to mix the dressing.
3. Taste and adjust salt or other ingredients as needed.
4. Tip in the lemon vinaigrette over the salad and give it a gentle stir until well combined. If making more than a few hours ahead, wait to add the feta cheese just before serving.
5. Crumble the feta cheese over the top or gently stir it in, and garnish with the chopped parsley.
6. Cover the bowl with plastic wrap and chill until ready to serve.

More side dishes ideas are in the side dishes collection.