Honey mustard chickpea salad
Spain on a Fork · ♥ 1.6K likes · 33.7K views · 6 min video
Read about chickpeas in the BrightCulinary Book
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Ingredients
Method
Techniques
- 60 ml extra virgin olive oil
- 42 g honey
- 15 ml white wine vinegar
Make the dressing first so the flavours develop: add the olive oil to a bowl, then the honey, white wine vinegar and Dijon mustard.
- 32 g Dijon mustard
- sea salt
- freshly cracked black pepper
Season with sea salt and black pepper, whisk until well mixed and set aside.
- 2 can chickpeas
Drain two cans of chickpeas into a colander, rinse under cold running water, shake off the excess and add to a large bowl.
- ½ whole red onion
- 1 whole red bell pepper
- 45 g black pitted olives
Finely chop the red onion, red bell pepper, black olives and parsley.
- 15 g fresh parsley
Add the chopped ingredients to the chickpeas, season with sea salt and black pepper and mix gently.
Whisk the dressing again, pour it over the salad and mix gently so it coats everything.
Dressing and storing