Ingredients
Method
- In a large bowl, whisk 2 tbsp olive oil until emulsified
- Add 2 tbsp lemon juice for sharp contrast
- Incorporate 1 grated garlic clove for aromatic depth
- Whisk in 1 tsp Dijon mustard for tangy richness
- Season with 1 tsp sea salt and generous pepper
- Add 3 cups cooked chickpeas, 2 cups halved grape tomatoes, ½ cup diced cucumber, ½ cup pickled red onions, and ½ cup kalamata olives
- Gently fold in ½ cup parsley, ¼ cup dill, and ¼ cup mint until well combined
- Taste and adjust seasoning if needed
- Serve immediately or refrigerate for up to 2 hours
Notes
Use freshly squeezed lemon juice for best flavor
For depth, replace sea salt with smoked salt
Halve tomatoes to prevent bursting
Remove cucumber seeds for drier texture
Freeze the dressing separately for long-term storage
Add a splash of water to the dressing if needed
For depth, replace sea salt with smoked salt
Halve tomatoes to prevent bursting
Remove cucumber seeds for drier texture
Freeze the dressing separately for long-term storage
Add a splash of water to the dressing if needed