Zesty Chickpea Medley: A Sunny Recipe for Flavor Fans - Beard and Bonnet

Ingredients

• 3 cups (720 ml) cooked chickpeas, drained and rinsed
• 2 cups (480 ml) mixed yellow and red grape tomatoes, halved
• ½ English cucumber, diced
• ½ cup (120 ml) kalamata olives, pitted and halved
• ½ cup (120 ml) pickled red onions
• ½ cup (120 ml) chopped fresh parsley
• ¼ cup (60 ml) chopped fresh dill
• ¼ cup (60 ml) chopped fresh mint
• Whole mint leaves for garnish
• 2 tbsps (30 ml) extra-virgin olive oil
• 2 tbsps (30 ml) fresh lemon juice
• 1 garlic clove, grated
• 1 tsp Dijon mustard
• 1 tsp sea salt
• Freshly ground black pepper