Chickpea & Herb Salad

Photo: Chickpea and Herb Salad
Herbs add brightness to protein-rich chickpeas in this fresh salad. For quick prep, grab a couple handfuls of each fresh herb you use and chop together. You can make this dish ahead of time - it actually tastes better when the flavors have a chance to meld together.
Yield
4-6 Servings
Vegan
Soy-Free
Salads
Ingredients

Salad

  • 1 (15-ounce) can chickpeas or 2 cups cooked chickpeas, drained and rinsed
  • 2 cups roughly chopped fresh herbs like parsley, dill, basil and/or mint
  • 2 cups shredded cabbage
  • 1 cucumber, diced
  • 1/2 cups shredded carrots
  • 1 cup corn
  • 1/4 cup chopped onions

Dressing

  • 1/3 cup extra virgin olive oil
  • 2 Tablespoon fresh lemon juice
  • 1-2 teaspoons dijon mustard
  • 1 garlic clove, minced
  • Salt and pepper
  • 1/3 cup nuts like almonds, walnuts, or pinenuts
Instructions
  1. In a large mixing bowl, combine all Salad ingredients.
  2. In a small bowl, whisk together all Dressing ingredients until well combined.
  3. Pour Dressing over Salad and toss well. Before serving, garnish with nut and enjoy!