From the Pantry Butler kitchen

Chickpea Salad with Lemon Vinaigrette

Name: Chickpea Salad with Lemon Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 cans (15 ounces each) chickpeas, drained and rinsed; 1 cup cucumber, diced; 1 cup cherry tomatoes, halved; ½ small red onion, finely diced; ½ red bell pepper, diced; ¼ cup fresh parsley, chopped; 2 tablespoons fresh mint, chopped (optional); ½ cup crumbled feta cheese (optional); 3 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon honey or maple syrup; 1 small garlic clove, minced; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon dried oregano

4 servings · 15 min prep · Anita's Recipes

Ingredients

2 cans (15 ounces each) chickpeas, drained and rinsed
1 cup cucumber, diced
1 cup cherry tomatoes, halved
½ small red onion, finely diced
½ red bell pepper, diced
¼ cup fresh parsley, chopped
2 tablespoons fresh mint, chopped (optional)
½ cup crumbled feta cheese (optional)
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 small garlic clove, minced
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried oregano

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