Honey Mustard Chickpea Salad | HEALTHY & Delicious 10 Minute Recipe

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Add 4 tablespoons (60 milliliters) of extra virgin olive oil into a bowl.

Add 2 tablespoons (42 grams) of honey into the bowl.

Add 1 tablespoon (15 milliliters) of white wine vinegar into the bowl.

Add 2 tablespoons (32 grams) of dijon mustard into the bowl.

Season the dressing with sea salt and freshly cracked black pepper.

Whisk the dressing until well mixed and set aside.

Drain 2 cans (15.5 ounces or 440 grams each) of chickpeas into a colander and rinse under cold running water.

Shake off excess water and add chickpeas into a large bowl.

Finely chop half of a red onion and add it to the bowl.

Finely chop one small red bell pepper and add it to the bowl.

Finely chop a quarter cup (45 grams) of black pitted olives and add to the bowl.

Finely chop a quarter cup (15 grams) of fresh parsley and add to the bowl.

Season the salad with sea salt and freshly cracked black pepper.

Gently mix the salad ingredients until well combined.

Whisk the dressing again and pour it over the salad.

Gently mix the salad again to ensure even coating with the dressing.

Cover the salad with saran wrap and refrigerate to serve chilled or transfer to a serving dish to enjoy at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary