Tuesday, February 18, 2014

Chickpea Salad

salad



Ingredients:

  • 1 1/2 cups (227 grams) diced cucumber 
  • 2 cups (170 grams) chopped small tomatoes
  • Two 15-ounce (425 grams) cans chickpeas, drained and rinsed
  • 1/4 cup (59 ml) lemon juice
  • 1/4 cup (59 ml) olive oil
  • 1/2 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 3 tablespoons chopped fresh dill
  • 1/3 cup (28 grams) crumbled feta cheese
  • Salt and freshly ground black pepper
  • Method:
  • Combine cucumber, tomatoes and the rinsed chickpeas in a large bowl 
  • In a small bowl, whisk together the lemon juice, olive oil, honey and the mustard. Season with salt and pepper then stir in the chopped dill.
  • Add dressing and feta cheese to salad and toss until well mixed. Cover then refrigerate at least 15 minutes before serving giving time for all the flavors to come together.



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