Herbed Chickpea Salad with a Dijon Vinaigrette

Our local Market District has a great, simple Chickpea Salad that I l-o-v-e.  Since R is a big chickpea fan too, I decided to work on a homemade version for us to enjoy anytime.

A balance of the fresh, crisp herbs and a light dijon vinaigrette marry well with the earthy chickpeas.  Try this recipe, it is a quick, unique side dish!

Herbed Chickpea Salad with a Dijon Vinaigrette

2 - 15oz cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
2 tablespoons fresh chives (or green onions)
2 tablespoons fresh parsley
2 tablespoons fresh mint (or use 4 tablespoons total parlsey instead)
1 tablespoon fresh thyme, removed from stems
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
2 teaspoons dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper

Place the chickpeas in a bowl (this recipe is so easy, you can use the serving bowl to mix):

Gather your fresh herbs, rinse and pat dry.  Chop the chives, parsley, mint and thyme.  Add to the chickpeas:

In a bowl or jar, combine the lemon juice, olive oil, mustard, salt and pepper.  Stir or shake well.  Pour over the chickpea mixture and stir well to combine:

Serve:

Serves 6 as a side.

Life is sweet,
SPC