Ingredients
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 garlic clove, grated
1 teaspoon Dijon mustard
1 teaspoon salt
Pepper to taste
3 cups chickpeas (drained and rinsed)
2 cups mixed yellow and red grape tomatoes, halved
½ English cucumber, diced
½ cup pickled onions
½ cup Kalamata olives, pitted and halved
½ cup chopped fresh parsley
¼ cup chopped fresh dill
¼ cup chopped fresh mint, plus whole mint leaves for garnish
Instructions
1-First, rinse and drain the canned chickpeas thoroughly to remove excess sodium and prepare for mixing.
2-Next, chop the cucumber, grape tomatoes, pickled onions, and herbs to uniform sizes so the flavors blend evenly.
3-In a large bowl, whisk together the olive oil, lemon juice, grated garlic, Dijon mustard, salt, and pepper until it’s all mixed well.
4-Add the chickpeas, tomatoes, cucumber, pickled onions, and olives to the bowl, then toss everything gently to coat.
5-Mix in the chopped parsley, dill, and mint, giving it another toss to combine all the fresh elements.
6-Taste and adjust with more salt, pepper, or lemon juice if you like, then garnish with whole mint leaves.
7-Serve right away or chill for a bit to let the tastes meld together.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌱 Add fresh mint just before serving if making ahead to prevent wilting.
🍅 Customize with diced bell peppers, avocado, or crumbled feta cheese if not keeping vegan.
🥗 Serve over chopped romaine lettuce to turn it into a green salad for added freshness.
- Prep Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 cup