Enjoy this vibrant and nutritious Chickpea Salad, perfect for a quick and healthy meal!
Ingredients:
For the Salad:
1 can (15 ounces) chickpeas or 1½ cups cooked chickpeas
1½ cups cherry tomatoes, halved
1½ cups cucumber, diced
½ cup Kalamata olives, halved
⅓ cup red onion, chopped
¾ cup corn kernels (canned is easiest)
⅓ cup parsley, chopped
1 large avocado, diced
For the Dressing:
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice (or apple cider vinegar)
2 tablespoons yellow or Dijon mustard
1 tablespoon honey (or maple syrup)
1 teaspoon dried oregano
¾ teaspoon salt (or more to taste)
⅛ teaspoon black pepper
Directions:
In a medium bowl, whisk together the extra virgin olive oil, lemon juice, mustard, honey, dried oregano, salt, and black pepper until well combined.
Drain and rinse the chickpeas, then add them to the bowl with the dressing. Toss and set aside to marinate for 10 minutes while you prepare the vegetables.
In a large mixing bowl, combine the cherry tomatoes, cucumber, Kalamata olives, red onion, corn kernels, parsley, and avocado.
Pour the dressing and chickpeas over the vegetables and toss well.
Taste and adjust for salt before serving.
Prep Time: 20 minutes | Cook Time: 0 minutes | Total Time: 20 minutes | Servings: 4
Serve with pita bread or no-knead focaccia and a dollop of Greek yogurt, tzatziki, or yogurt tahini sauce for a complete meal. Enjoy this refreshing and delicious Chickpea Salad! 
