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.
prep time
30 Min
cook time
method
No-Cook or Other
yield
12-16 serving(s)
Ingredients
- 2 cans chick peas, drained and rinsed
- 1/2 - green bell pepper, diced
- 1/2 - red or orange bell pepper, diced
- 1/2 cup feta, crumbled
- 1 small can sliced black olives, drained
- 3/4 cup cherry tomatoes, halved
- 2 tablespoons chopped parsley (or 1 tsp dry)
- 2 - lemons, juiced
- - zest of one lemon
- 1/3 cup olive oil, extra virgin
- 1 tablespoon dijon mustard
- 1 teaspoon sugar or use sugar substitute
- 1 clove minced garlic ( or a bit more)
- 2 tablespoons fresh mint
How To Make chick pea salad with lemon-mint vinaigrette
-
Step 1In a medium bowl combine chick peas, diced vegetables, parsley, olives and feta. Mix well.
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Step 2In a small bowl whisk together olive oil, lemon, zest, dijon mustard,
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Step 3Add sugar, garlic, and mint and continue to whisk.
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Step 4Top salad mix with cherry tomatoes.
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Step 5Pour vinaigrette over salad mix and stir well. Refrigerate 1-4 hours before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Side Dishes
Diet:
Vegetarian
Diet:
Low Fat
Diet:
Low Sodium
Ingredient:
Beans/Legumes
Method:
No-Cook or Other
Culture:
American
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