Chickpea Salad

Love & Lemons

About Penzeys Outrage of Love

Outrageously good on avocados, eggs, fish, vegetables, salads, chicken, hummus, sandwiches, and cheeseburgers.

Salt, black pepper, red pepper, citric acid, shallots, lemon peel, white pepper, garlic, green onion.

Chickpea Salad from Love and Lemons

Serves 4-6 Prep 30 min.

Cook Time 30 min.

Total 60 min. Vegan | Gluten Free

Ingredients for salad

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons fresh lemon juice

• 1 garlic clove, grated

• 1 teaspoon Dijon mustard

• 1 TBS Penzeys Outrage of Love

• 3 cups cooked chickpeas, drained and rinsed

• 2 cups mixed yellow and red grape tomatoes, halved

• ½ English cucumber, diced

• ½ cup pickled red onions

• ½ cup kalamata olives, pitted and halved

• ½ cup chopped fresh parsley

• ¼ cup chopped fresh dill

Directions for Salad

1. In a large bowl, whisk together the olive oil, lemon juice, garlic, mustard, and seasonings.

2. Add the chickpeas, tomatoes, cucumber, pickled onions, and olives and toss to coat. Add the parsley, dill, and mint and toss again.

3. Season to taste, garnish with fresh mint leaves, and serve.

Ingredients for Pickled Onions

1. 1 red onion, peeled and thinly sliced

2. Roughly 1/3 cup apple cider vinegar

3. Roughly 2/3 cup water

4. 1/2 teaspoon coarse kosher salt

5. 1/2 teaspoon sugar

6. 2 garlic cloves

7. 1 teaspoon mixed peppercorns
   

Directions for Pickled Onions

1. Thinly slice the onions, with a mandoline, if possible and divide the onions between 2 (16-ounce) jars.

2. Place the garlic and peppercorns in each jar.

3. Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.

4. Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions. These will keep in the fridge for up to 2 weeks.