Ingredients:

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1 English cucumber (1 lb), diced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions:

  1. Rinse the chickpeas thoroughly in a colander until the water runs clear. Dice the cucumber, onion, and tomatoes into uniform pieces (approximately 1/4 inch) and place them into a large mixing bowl along with the chopped parsley and mint.
  2. In a mason jar or small bowl, combine the olive oil, lemon juice, vinegar, mustard, garlic, salt, and pepper. Shake vigorously or whisk until the mixture is creamy and emulsified.
  3. Pour the dressing over the chickpea and vegetable mixture. Fold gently with a spatula until the ingredients are evenly coated and glossy.