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