Chickpea Salad Recipe Belly Bright Mediterranean My GoTo

Ingredients

• 2 (15 oz) cans chickpeas (garbanzo beans), drained and rinsed (each can ≈ 425 g drained); or 3 cups cooked chickpeas (450 g cooked)
• 1 medium cucumber, diced (about 1 1/2 cups / 150 g)
• 1 pint cherry tomatoes, halved (10–12 oz / 300–350 g)
• 1 small red onion, thinly sliced or finely diced (about 3/4 cup / 100 g)
• 1 medium bell pepper (any color), diced (about 1 cup / 150 g)
• 1/2 cup fresh parsley, chopped (packed) (15 g)
• 1/4 cup fresh mint or dill, chopped (optional) (10 g)
• 3 oz feta cheese, crumbled (optional) (85 g)
• 1/3 cup Kalamata olives, pitted and halved (optional) (50–60 g)
• 3 tablespoons extra-virgin olive oil (45 ml)
• 2 tablespoons fresh lemon juice (30 ml) — about 1 large lemon
• 1 teaspoon lemon zest (optional) (2–3 g)
• 1 clove garlic, finely minced or grated (about 1 tsp / 3 g)
• 1 teaspoon Dijon mustard (5 g)
• 1/2 teaspoon ground cumin (optional) (1.5 g)
• 1/2 teaspoon honey or maple syrup (optional, to balance acidity) (2.5–3 g)
• Salt, to taste (start with 3/4 teaspoon / 4–5 g)
• Freshly ground black pepper, to taste (about 1/4 tsp / 1 g)
• Optional garnish: lemon wedges, extra chopped parsley, a drizzle of olive oil or a sprinkle of sumac