Name: Healthy Chickpea Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 tablespoons extra virgin olive oil; 1 tablespoons balsamic vinegar; 1 teaspoon Dijon or grainy mustard; 1/2 teaspoon dried Italian herb blend; 1/4 teaspoon fine sea salt, or to taste; Fresh ground pepper, to taste; 2 cups cooked or canned chickpeas, drained and/or rinsed well; 2 cups fresh veggies, chopped (try a combination of different coloured peppers, cherry tomatoes, cucumbers, etc); 1/4 cup red or green onions, finely chopped; 2 tablespoons hemp seeds, optional; 1/4 cup fresh herbs, roughly chopped (I like parsley and basil the best), optional

Description

This Healthy Chickpea Salad recipe makes for a quick and easy plant-based and gluten-free lunch or side dish packed with fresh veggies, lots of healthy fats and fibre!

Ingredients

Scale

4 tablespoons extra virgin olive oil
1 tablespoons balsamic vinegar
1 teaspoon Dijon or grainy mustard
1/2 teaspoon dried Italian herb blend
1/4 teaspoon fine sea salt, or to taste
Fresh ground pepper, to taste
2 cups cooked or canned chickpeas, drained and/or rinsed well
2 cups fresh veggies, chopped (try a combination of different coloured peppers, cherry tomatoes, cucumbers, etc)
1/4 cup red or green onions, finely chopped
2 tablespoons hemp seeds, optional
1/4 cup fresh herbs, roughly chopped (I like parsley and basil the best), optional

Instructions

In a large mixing bowl whisk together oil, vinegar, mustard, herbs, salt and pepper until combined and smooth. This will be the dressing for your salad.
Fold chickpeas and chopped veggies into the dressing and toss until well combined and the chickpeas are evenly coated in the dressing. Season with additional salt and pepper if needed.
Sprinkle hemp seeds and fresh herbs on top, if using.
Refrigerate until ready to serve. Salad tastes best if it sits for at least 4 hours in the fridge but can be served immediately if needed.

Prep Time: 15 minutes