Simon Romanov

Tomato and Chickpea Salad  

Sure, here's a simple recipe for a Chickpea Tomato Salad with a Lemon Herb dressing  

– 2 cans (15 ounces each) chickpeas, drained and rinsed – 2 cups cherry tomatoes, halved – 1 cucumber, diced – 1/4 red onion, thinly sliced – 1/4 cup fresh parsley, chopped – Salt and pepper to taste

Ingredients

1/4 cup extra virgin olive oil 2 tablespoons freshly squeezed lemon juice 1 tablespoon lemon zest 1 clove garlic, minced 1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup (optional for sweetness) 1 tablespoon fresh basil, chopped 1 tablespoon fresh mint, chopped Salt and pepper to taste

In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and chopped parsley. Toss gently to mix everything together. 

Directions

In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, and honey or maple syrup (if using). Whisk until well combined. 

– Pour the dressing over the chickpea mixture in the large bowl. – Gently toss the salad until all the ingredients are evenly coated with the dressing

Cover the bowl with plastic wrap or transfer the salad to a covered container. 

Refrigerate the salad for at least 30 minutes to allow the flavors to meld together. 

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