Ingredients:

  • 2 cups cherry tomatoes, halved
  • 1 large English cucumber, diced
  • 1 cup red bell pepper, diced
  • 1/2 cup red onion, finely minced
  • 1 cup canned chickpeas, rinsed and drained
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Dice the cucumber, bell pepper, and red onion into uniform 1/4-inch pieces. Place the chopped vegetables and drained chickpeas into a large mixing bowl.
  2. Combine the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a mason jar. Shake vigorously for 30 seconds or whisk until the mixture is thickened and opaque.
  3. Pour the vinaigrette over the vegetable medley, add the chopped parsley, and toss gently until the produce is evenly coated.
  4. Let the salad rest for 10 minutes at room temperature before serving to allow the flavors to marry.