Description
Herby, bright, and bursting with summer flavors, this chickpea salad is perfect for a light lunch or side dish. Its even better the next day!
Ingredients
Units
Scale
- 3 cups (710 ml) chickpeas
- 2 cups (473 ml) cherry tomatoes
- 1 handful fresh basil leaves
- 0.5 cups (118 ml) sun-dried tomatoes
- 0.5 of red onion
- 2 cloves garlic
- 0.5 cups (118 ml) olive oil
- 2 tbsp Dijon mustard
- 1 tsp pink Himalayan sea salt
- Freshly cracked pepper
Instructions
- Cook your dried chickpeas or drain and rinse canned beans.
- Chop and prep your other ingredients.
- For the Salad:
- Add the garlic, Dijon, olive oil, salt, and pepper to the base of the bowl.
- Add the remaining ingredients and toss the salad well to coat.
- Taste and adjust the salt as needed.
- Store in the refrigerator for at least 2 hours prior to serving and up to one week to develop the flavors.
- Serve straight from the fridge or at room temperature.
Notes
- For a richer flavor, use roasted red peppers instead of sun-dried tomatoes.
- To make this vegan, ensure your Dijon mustard doesn’t contain honey.
- Leftovers can be enjoyed as a chickpea salad sandwich or in a pita pocket.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Carbohydrates: 30
- Fiber: 10
- Protein: 10
- Cholesterol: 0 mg