Honey Mustard Chickpea Salad

Servings: 4

Ingredients

Qty Ingredient
FOR THE SALAD
2 cans garbanzo beans, drained and rinsed in cold water
½ ea red onion, finely chopped
1 ea small red bell pepper, finely chopped
¼ cup pitted black olives, finely chopped
handful fresh parsley, finely chopped
pinch sea salt
dash black pepper
FOR THE DRESSING
4 tbsp extra virgin olive oil
2 tbsp honey
2 tbsp dijon mustard
1 tbsp white wine vinegar
pinch sea salt
dash black pepper

Preparation

  1. Whisk together the olive oil, honey, dijon mustard, white wine vinegar and sea salt & black pepper in a bowl until well mixed and set aside

  2. Drain the cans of chickpeas into a colander and rinse under cold water, then shake off any excess water and add into a large bowl

  3. Gently mix together the red onion, red bell pepper, black olives and parsley into the bowl with the chickpeas; season with sea salt & black pepper.

  4. Give the dressing a quick whisk then gently mix over the salad

  5. You can serve this salad at room temperature or chilled covered with saran wrap for at least 1 to 2 hours, enjoy!