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Mediterranean chickpea salad
A quick, delicious and healthy salad that works just as well as a side dish as it does a lunch.
Course
Appetizer
Cuisine
Mediterranean
Keyword
Mediterranean chickpea salad
Total Time
15
minutes
minutes
Servings
4
people
Author
Chef Ben Kelly
Ingredients
1
can
Chickpeas, drained and rinsed
1
baseball sized
Red onion, thinly sliced
1/2
ea
Cucumber, diced
1/2
pint
Cherry Tomatoes
1/4
cup
Kalamata Olives
1/2
cup
Crumbled Feta (or more)
1
tbsp
Chopped Fresh Parsley
4
ea
Mint leaves, thinly sliced
2
tbsp
Red Wine vinegar
1/2
tsp
Dried Oregano
1/2
tsp
Mustard Powder
1
tsp
Honey
1
clove
Garlic, minced
1/4
cup
Olive Oil
to taste
Salt and Pepper
Instructions
In a small bowl combine the vinegar, honey, garlic, mustard powder, and oregano. Slowly whisk in the olive oil until fully incorporated.
In a separate bowl combine all the other ingredients.
Pour the dressing over the salad and toss to coat.
Season to taste with salt and pepper.