Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 clove garlic minced
- 1 teaspoon Dijon mustard
- Salt to taste
- Black pepper to taste
- 2 cans chickpeas (15 ounces each) drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/4 cup red onion thinly sliced
- 1/4 cup fresh parsley chopped
Instructions
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and black pepper until well blended.
- In a large salad bowl, combine chickpeas, cherry tomatoes, diced cucumber, sliced red onion, and chopped parsley.
- Pour the dressing over the salad ingredients and toss gently to coat evenly.
