Serves:
6 servings
Prep Time:
25 minutes
Cooking Time:
1 minutes
Ingredients
For the Salad:
- 2 (15-oz.) can Chickpeas, drained and rinsed
- ½ English Cucumber - diced (or 2 Persian Cucumbers)
- 1 Red Bell Pepper - diced
- ½ Cup chopped Celery plus leaves, (bout 2 ribs)
- ½ Red Onion - thinly sliced
- ½ Cup sliced Black Olives
- ½ Cup Green Peas
- 10 Cherry Tomatoes -halved
- Kosher salt
- Freshly ground black pepper
- Saffron Road Salt and Pepper Crunchy Chickpeas
For the Lemon-dill Vinaigrette:
- 1/2 cup extra-virgin olive oil
- 1/4 cup. white wine vinegar
- 1 Tbsp lemon juice
- 1 Tbsp freshly chopped dill (plus more for garnish)
- Kosher salt
- Freshly ground black pepper
Instructions
- Make the salad: In a large bowl, toss together chickpeas, cucumber, bell pepper, celery, red onion, olives, peas and tomatoes. Season with salt and pepper.
- Make the vinaigrette: In a jar fitted with a lid, combine olive oil, vinegar, lemon juice, and dill. Close the jar and shake until emulsified, then season with salt and pepper.
- Dress the salad with vinaigrette just before serving. Garnish with extra Dill and top with Saffron Road Salt and Pepper Crunchy Chickpeas for a satisfying crunch.
