Name: Summer Greek Chickpea Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1 medium cucumber (diced); 300 grams cherry tomatoes; 2 avocados (diced); 1 sweet pepper (diced (red or yellow)); ¼ red onion (finely minced); 450 grams cooked or canned chickpeas, drained and rinsed; 1 handful fresh oregano (minced); Juice of a lemon (~¼ cup); 60 ml olive oil, extra virgin; ½ teaspoon sea salt; ½ teaspoon pepper; ¼ teaspoon dijon mustard; ¼ teaspoon maple syrup (or honey)

This vegan greek chickpea salad is the perfect way to highlight late summer produce like cucumber, tomatoes, peppers, and herbs. Topped with a light lemon dressing it&#x27;s a great light dinner or packed lunch.

Summer Greek Chickpea Salad

cucumber

cherry tomatoes

avocados (diced)

sweet pepper (diced (red

¼ red onion (finely minced)

oregano

lemon (~¼ cup)

ml olive oil, extra virgin

sea salt

pepper

dijon mustard

maple syrup (or honey)

Add the cucumber, tomatoes, avocado, pepper, onion, and chickpeas to a large bowl. 

To make the vinaigrette, combine the lemon juice, olive oil, salt, pepper, mustard, and maple syrup in a small container. Pour over the salad and mix thoroughly until combined.

If possible, cover the salad and set it aside for 1-2 hours before serving, or serve immediately. Leftovers will keep well in a sealed container in the refrigerator for up to two days.

summer greek chickpea salad

Prep Time: 10 minutes

Total: 10 minutes

Servings: 4

Ingredients

Instructions

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summer greek chickpea salad

Prep Time: 10 minutes

Total: 10 minutes

Servings: 4

Ingredients

Instructions

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