Mediterranean Chickpea Salad
Mediterranean Chickpea Salad
Ingredients
24 oz can chickpeas, drained
1 pint cherry tomatoes, quartered
1 cucumber, seeded and diced
1 small red onion, sliced thin
2 cups baby spinach
2 tablespoons fresh mint
2 tablespoons fresh parsley
1 teaspoon rosemary
1 teaspoon oregano zest of
1 lemon
2/3 garlic cloves (use more if small)
2 teaspoons whole grain Dijon mustard
1/2 cup lemon juice
3/4 cup olive oil sea salt to taste
½ cup black olives, sliced
1 cup feta cheese, crumbled
Directions
Toss cucumber, tomato, and red onion and set aside.
In a large sauce pan, warm chickpeas with a little liquid from the can or cooking.
Remove from heat, and fold spinach into the warm chickpeas to wilt.
In a food processor or blender, combine the garlic, mustard, lemon zest and lemon juice.
Run briefly to combine.
While running, slowly drizzle olive oil in a little at a time, making the dressing creamy and emulsified.
Turn off the machine, add the herbs and run briefly to combine.
The finished mixture is a lemon vinaigrette.
In a large bowl, combine chickpea mixture with vegetable mixture.
Add lemon vinaigrette and stir to coat.
Serve garnished with black olive and feta cheese