Chickpea Salad
1 hour 5 minutes
I love a healthy chickpea salad, I have been served lots in restaurants and similar but finally adapted a recipe to this which I love. The trick to a good presentation is to cut all the ingredients to the same size.
2 people made this
Ingredients
Serves: 4
- 1 1/2 cups dried chickpeas
- 2 tomatoes
- 1 cucumber
- 1 red onion
- 2 sticks celery
- 1/4 cup finely diced mint
- 1/2 teaspoon sea salt
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 teaspoons Dijon mustard
- 2 cloves garlic, crushed
Directions
Preparation:15min ›
Cook:50min ›
Ready in:1hour5min
- In a large bowl cover the chickpeas with water and soak overnight.
- Drain the chickpeas then in fresh water bring to the boil and cook for 50 minutes until tender. Rinse under cold water, drain and put aside.
- Remove the seeds of the tomato then dice in pieces the same size as the chickpeas. Also dice the cucumber, onion and celery to the same size.
- In a bowl combine the mint, salt, lemon juice, olive oil, mustard and garlic. Combine well. Add the chickpeas and diced vegetables and combine until well coated. Refrigerate until needed.
