chick pea salad with lemon-mint vinaigrette
This is a good refreshing salad. The lemon vinaigrette is slightly tangy. I like to use feta with herbs, though you can use your favorite crumbled feta. The parsley can be fresh or dried; however I prefer fresh mint in this recipe. There are several varieties of mint and all of them are good in this recipe, though each will add their own distinctive flavor.
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yield
12 -16
prep time
30 Min
method
No-Cook or Other
Ingredients For chick pea salad with lemon-mint vinaigrette
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2 canchick peas, drained and rinsed
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1/2green bell pepper, diced
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1/2red or orange bell pepper, diced
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1/2 cfeta, crumbled
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1 smcan sliced black olives, drained
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3/4 ccherry tomatoes, halved
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2 Tbspchopped parsley (or 1 tsp dry)
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2lemons, juiced
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zest of one lemon
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1/3 colive oil, extra virgin
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1 Tbspdijon mustard
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1 tspsugar or use sugar substitute
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1 cloveminced garlic ( or a bit more)
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2 Tbspfresh mint
How To Make chick pea salad with lemon-mint vinaigrette
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1In a medium bowl combine chick peas, diced vegetables, parsley, olives and feta. Mix well.
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2In a small bowl whisk together olive oil, lemon, zest, dijon mustard,
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3Add sugar, garlic, and mint and continue to whisk.
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4Top salad mix with cherry tomatoes.
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5Pour vinaigrette over salad mix and stir well. Refrigerate 1-4 hours before serving.
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