Name: Chickpea Salad
Prep time: 5 min
Total time: 5 min
Cuisine: lunch
Ingredients: 1 15-ounce can reduced-sodium chickpeas, rinsed and drained; 1/2 large cucumber, chopped; 1 pint cherry tomatoes, quartered; 1/2 red bell pepper, chopped; 1/2 orange bell pepper, chopped; 1 celery stalk, diced; 3 tablespoons olive oil; Juice of one lemon; 1 teaspoon Dijon mustard; 1 teaspoon honey; 3 teaspoons freshly chopped dill; 1/4 teaspoon salt; 1/4 teaspoon pepper

Description

Colorful, fresh, delicious and nutritious! It’s super easy to throw together in a flash!

Ingredients

Scale

1 15-ounce can reduced-sodium chickpeas, rinsed and drained
1/2 large cucumber, chopped
1 pint cherry tomatoes, quartered
1/2 red bell pepper, chopped
1/2 orange bell pepper, chopped
1 celery stalk, diced
3 tablespoons olive oil
Juice of one lemon
1 teaspoon Dijon mustard
1 teaspoon honey
3 teaspoons freshly chopped dill
1/4 teaspoon salt
1/4 teaspoon pepper

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Instructions

Combine chickpeas through celery
Mix together olive oil, lemon, honey, dill
Pour olive oil dressing over chickpea mixture and toss to coat
Add salt and pepper and stir
Enjoy immediately or store in the fridge until ready to eat

Notes

I think this salad would also taste delicious with salmon or pulled chicken. Yum!