Persian Chickpea Salad

Ingredients

Salad:

2 cups chickpeas (drained)

1 1/2 cup chopped tomatoes

1 1/2 cup chopped cucumber

1/2 cup chopped red onions

1/2 cup sliced carrots

1/2 cup kalamata olives

1/2 cup chopped fresh parsley

1/4 cup chopped fresh mint

1/4 cup chopped fresh dill

Dressing:

1 clove garlic, minced

2 tbsp olive oil

Juice from 1 lemon

1 tsp dijon mustard

1/4 tsp salt

1/4 tsp pepper

Directions

Make salad:

In a large bowl, toss together all salad ingredients

Make dressing:

In a small bowl, whisk together lemon juice, dijon mustard, salt, pepper, and garlic.

Slowly drizzle in olive oil, whisking constantly until emulsified.

Before serving, drizzle dressing over salad and toss to combine.

Notes

Serves 2-3

1/2 total recipe:

2.5 servings veggies

1 serving protein

2 servings fat.

A vegetarian salad with a great source of plant protein!