Tangy Chickpea Medley (Printable Version)
# What You'll Need:
01 -
2 tablespoons cold-pressed olive oil.
02 -
2 tablespoons squeezed lemon juice.
03 -
1 garlic clove, finely shredded.
04 -
1 teaspoon yellow mustard.
05 -
1 teaspoon coarse salt.
06 -
Black pepper, ground fresh.
07 -
3 cups boiled chickpeas, rinsed well.
08 -
2 cups tiny tomatoes in red and yellow, cut in half.
09 -
1/2 English cucumber, chopped into small chunks.
10 -
1/2 cup red onions soaked in vinegar.
11 -
1/2 cup dark olives, pits removed and sliced.
12 -
1/2 cup parsley, finely chopped.
13 -
1/4 cup dill weed, finely chopped.
14 -
1/4 cup fresh mint leaves, chopped plus extra for topping.
# Preparation Steps:
01 -
Mix oil, lemon, shredded garlic, mustard, salt and pepper together in a big bowl.
02 -
Throw in the chickpeas, sliced tomatoes, cucumber chunks, pickled onions and sliced olives. Mix everything so it's coated with the dressing.
03 -
Sprinkle in parsley, dill and mint, then mix again. Taste and adjust flavors, then top with extra mint.
# Additional Tips:
01 -
You can fix this up earlier in the day.
02 -
Don't add the green stuff until you're ready to eat.
03 -
Works well for planning meals ahead.