marinated chickpea salad

Since it's Memorial Day weekend and many of my US readers will probably be heading to picnics, I thought I'd share a recipe for marinated chickpeas.

This is one of my favorite salads year round, because it's inexpensive, healthy, and it travels well because there's no mayo.

1 T dijon mustard
2 T lemon juice
2 T olive oil
3 T red wine vinegar
2 garlic cloves, pressed
1/2 of a red onion, chopped
1 red bell pepper, chopped
1 1/2 cups chickpeas (or one 15.5 oz. can, drained)

Whisk together the dijon, lemon juice, olive oil, and vinegar. Stir in the garlic, onion, and red bell pepper. Add the chickpeas, and stir to combine.

It's ready to serve immediately, but I prefer to make it a day or so ahead of time so the flavors have time to mingle in the fridge.

I eat this as a "side," but more often for lunch, in a whole grain wrap.
It's a long weekend here, too; we'll have Monday off for Pinse, a Christian celebration of the arrival of the Holy Spirit. 

I wish my American readers a lovely Memorial Day weekend!

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