Chickpea Veggie Bowl (Print Version)
# Ingredients:
01 -
1/4 cup fresh mint, chopped, with some extra for topping.
02 -
1/4 cup fresh dill, chopped.
03 -
1/2 cup parsley, chopped.
04 -
1/2 cup olives (kalamata or similar), halved and pitted.
05 -
1/2 cup pickled onions, thinly sliced.
06 -
1/2 cucumber (English variety), cut into small pieces.
07 -
2 cups red and yellow grape tomatoes, sliced in half.
08 -
3 cups chickpeas, cooked, rinsed, and drained.
09 -
A pinch of freshly ground black pepper.
10 -
1 teaspoon fine sea salt.
11 -
1 teaspoon Dijon mustard.
12 -
1 clove of garlic, finely grated.
13 -
2 tablespoons freshly squeezed lemon juice.
14 -
2 tablespoons high-quality olive oil.
# Instructions:
01 -
In a big bowl, stir together the olive oil, grated garlic, mustard, lemon juice, salt, and pepper until it’s smooth.
02 -
Throw in the chickpeas, halved tomatoes, chopped cucumber, pickled onions, and sliced olives. Mix everything well to coat it all in the dressing.
03 -
Toss in the parsley, dill, and mint. Stir again until the herbs are evenly spread through. Add extra mint leaves on top for decoration, and adjust seasoning if needed.
# Notes:
01 -
Make it ahead—it keeps well.
02 -
Don’t add the herbs until right before serving for the best flavor.
03 -
Perfect choice for prepping meals in advance.