This Honey Mustard Chickpea Salad is what delicious and heart-healthy food is all about. We´re talking a ton of great flavors, simple ingredients and all done in just 10 minutes. Serve this salad as a starter or even as a main course. Either way, it pairs perfectly next to a crunchy baguette.
To make this recipe I used canned chickpeas, just to make things quicker and easier. Of course, you can also use dried chickpeas if you like. Just soak them in plenty of water overnight and then simmer the following day for 1 to 2 hours or until tender.
What really flavors this salad is the honey mustard dressing. Important to use a great olive oil to make the dressing, as it´s the base fat of the dressing and what really brings the entire dish together.
TIPS & TRICKS to Make this Recipe: You can serve this salad at room temperature or even chilled. Just cover with saran wrap and into the fridge for a couple of hours. It will hold for up 4 to 5 days in the fridge.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
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Watch the Video Below on How to Make this Honey Mustard Chickpea Salad
Honey Mustard Chickpea Salad
Ingredients
FOR THE SALAD
- 2 cans chickpeas (garbanzo beans) 15.5 oz / 440 grams each
- 1/2 red onion
- 1 small red bell pepper
- 1/4 cup pitted black olives 45 grams
- handful fresh parsley
- pinch sea salt
- dash black pepper
FOR THE DRESSING
- 4 tbsp extra virgin olive oil 60 ml
- 2 tbsp honey 42 grams
- 2 tbsp dijon mustard 32 grams
- 1 tbsp white wine vinegar 15 ml
- pinch sea salt
- dash black pepper
Instructions
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To make the dressing, add the olive oil into a bowl, along with the honey, dijon mustard, white wine vinegar and season with sea salt & black pepper, whisk together until well mixed and set aside
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Drain the cans of chickpeas into a colander and rinse under cold water, then shake off any excess water and add into a large bowl
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Finely chop the red onion, red bell pepper, black olives and parsley, add the chopped ingredients into the bowl with the chickpeas, season with sea salt & black pepper and gently mix together
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Before adding the dressing, give it a quick whisk, then add over the salad and gently mix everything together
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You can serve this salad at room temperature or even chilled, just cover with saran wrap and add into the fridge for at least 1 to 2 hours, enjoy!
Recipe Notes
Get the Extra Virgin Spanish Olive Oil I used to make this Recipe
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Cynthia
We love this recipe! The flavors are amazing and the dressing is incredible. Thanks and keep the recipes coming.
15 . Oct . 2023Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
16 . Oct . 2023Tony
31 . Jul . 2023One of the commenters here has made pejorative claims about olive oil which would be hard to justify. It is predominantly an unsaturated fat; the saturated fat content is only about 14%, i.e., 1/7. Overall it is antioxidant and anti-inflammatory, and seen as a healthy ingredient in a Mediterranean-style diet. This opinion is shared in many sources. It contains vitamins K and E, both useful in a balanced diet, as well as traces of other nutritious minerals. If you want to use oil with less saturated content, simply substitute safflower, sunflower, etc.
Spain on a Fork
I agree! Thanks for the comment 🙂 Much love
31 . Jul . 2023Faisal Kashmiri
Oil is not health oil is the worst food for hearts??
The world is suffering because saturated foods and oil is number one.
17 . Jul . 2023Marjanne
17 . Jul . 2023Another perfect recipe! Absolutely delicious!
Spain on a Fork
So happy to hear that! Thanks for the comment 🙂 Much love
17 . Jul . 2023Ramya
Cant wait to make this soon for me can i skip red bell pepper as am not a big fan of red bell pepper i never had honey mustard chickpea salad before perfect for my after office meals love your recipes as always brightens up my day everyday after work
17 . Jul . 2023Spain on a Fork
Sounds great Ramya! Much love 🙂
17 . Jul . 2023