Ingredients:

  • 2 cans (15 oz each) chickpeas, rinsed and drained
  • 2 cups diced English or Persian cucumbers
  • 1 large red bell pepper, finely diced
  • 1/3 cup red onion, finely minced
  • 1/2 cup fresh Italian parsley, chopped
  • 2 tbsp fresh mint or dill, finely chopped
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest, finely grated
  • 1 clove garlic, grated into a paste
  • 1 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Drain the canned chickpeas into a colander and rinse under cold water until the foam is completely removed.
  2. Pat the chickpeas thoroughly dry with a clean kitchen towel to ensure the dressing adheres properly.
  3. In a small mason jar, combine the extra virgin olive oil, lemon juice, lemon zest, grated garlic, and Dijon mustard.
  4. Secure the lid and shake the jar vigorously until the ingredients are fully emulsified into a creamy vinaigrette.
  5. In a large mixing bowl, combine the dried chickpeas, diced cucumbers, bell peppers, minced red onion, parsley, and mint.
  6. Pour the dressing over the salad and toss well. Season with sea salt and black pepper to taste.
  7. For best results, let the salad sit for 5-10 minutes before serving to allow for osmotic flavor infusion.