Chickpea chopped salad
Author: adapted from Small Victories by Julia Turshen
Recipe type: Salad
Serves: 2 servings
- 1 Tbsp. Dijon mustard
- 2 Tbsp. red wine vinegar
- 3 Tbsp. Extra Virgin olive oil
- 1 14-oz. can chickpeas, rinsed and drained
- 8 radishes, cut into small chunks
- 3 Persian cucumbers, sliced
- 2 scallions, thinly sliced
- Small handful radish greens, chopped
- Small handful of baby arugula, chopped
- 3 springs fresh dill, chopped
- ½ cup feta, crumbled
- Whisk the mustard and vinegar in a large bowl. Season with salt and pepper.
- Drizzle in the olive oil, whisking constantly to make a thick vinaigrette.
- Fold in everything but the feta.
- Once combined, stir in the feta. Let sit about 30 minutes for the flavors to blend.
- Best eaten with a spoon!
Recipe by white plate blank slate at https://whiteplateblankslate.com/chickpea-chopped-salad/
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