Chickpea Salad Recipe

Chickpea Salad Recipe

• Ingredients:

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 cup fresh corn kernels (or canned, drained)
  • 1 red bell pepper, diced
  • 1/2 red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped (optional)
  • 1 cucumber, diced

  1 avocado, diced (optional)

For the Dressing:

• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. Prepare the Salad:
   • In a large bowl, combine the chickpeas, corn, red bell pepper, red onion, cherry tomatoes, parsley, cilantro, and mint (if using). Add the cucumber and avocado (if using) to the bowl.
2. Make the Dressing:
   • In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, ground cumin, salt, and pepper until well combined.
3. Combine and Toss:
   • Pour the dressing over the salad ingredients and toss gently to combine, ensuring that all the ingredients are evenly coated with the dressing.
4. Chill and Serve:
   • Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.

This chickpea salad is perfect as a light lunch, a side dish, or a healthy snack. It’s packed with fresh vegetables and herbs, making it a refreshing and nutritious choice. Enjoy your cooking!