Chickpea Salad

• servings: 4 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

1 can (15 ounces) chickpeas (or 1½ cups of cooked chickpeas)

1½ cups cherry tomatoes (halved)

1½ cups cucumber (diced)

½ cup Kalamata olives (halved)

⅓ cup red onion (chopped)

¾ cup corn kernels (canned is easiest)

⅓ cup parsley (chopped)

1 large avocado (diced)

4 tablespoons extra virgin olive oil

2 tablespoons lemon juice (or apple cider vinegar)

2 tablespoons mustard (yellow or Dijon mustard)

1 tablespoon honey (or maple syrup)

1 teaspoon dried oregano

¾ teaspoon salt (or more to taste)

⅛ teaspoon black pepper

Directions

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.

Nutrition

• Calories: 339 kcal
• Total Fat: 26 g
• Saturated Fat: 4 g
• Unsaturated Fat: 21 g
• Sodium: 1006 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 8 g
• Total Sugars: 9 g
• Protein: 6 g