Greek-Style Chickpea Salad
"Too often, grain and bean salads are over-dressed." Mayo-Less Salad Series Avocado Chicken Salad » Lemon Basil Pasta Salad » Black-Eyed Pea “Caviar » As the Summer of Death and Bizarre…
Ingredients
- 2 cans chickpeas, drained and rinsed
- 1/2 small red onion, minced
- 3/4 cup cucumber, peeled, seeded, and chopped
- 1/4 cup fresh mint leaves, minced
- 1 ounce reduced-fat feta cheese, crumbled
- 1 tablespoon fresh parsley, minced
- 3 tablespoons fresh lemon juice
- 2 tablespoons kalamata olives, pitted and minced
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 garlic clove, minced or pressed
- Kosher salt and freshly ground black pepper
Directions
In a large bowl, toss chickpeas, onion, cucumber, mint, feta and parsley. In a small bowl, whisk lemon juice, olives, mustard, oil, and garlic together. Pour dressing on top of the chickpea mixture and stir gently until combined. Season with salt and pepper to taste, and feel free to add slightly more cheese, lemon juice, oil, salt, or pepper right before serving.