Mediterranean Chickpea Bowl (Print Version)
# Ingredients:
→ Lemon Dressing
01 -
2 tablespoons fresh lemon juice
02 -
2 tablespoons extra-virgin olive oil
03 -
1 garlic clove, finely grated
04 -
1 teaspoon sea salt
05 -
1 teaspoon Dijon mustard
06 -
Black pepper, freshly cracked, as needed
→ Salad
07 -
3 cups drained and rinsed chickpeas, cooked
08 -
2 cups red and yellow grape tomatoes, cut in half
09 -
½ cup briny kalamata olives, with pits removed and halved
10 -
½ English cucumber, chopped into small pieces
11 -
¼ cup chopped fresh mint, plus extra leaves for topping
12 -
¼ cup fresh dill, chopped
13 -
2 cups mixed grape tomato colors, halved
14 -
½ cup pickled red onions, chopped into smaller strips
15 -
½ cup fresh parsley, roughly chopped
# Instructions:
01 -
Mix together the olive oil, lemon juice, grated garlic, mustard, and sea salt in a big bowl. Grind in some pepper to taste and whisk until smooth.
02 -
Combine the chickpeas, tomatoes, cucumber, onions, and olives. Add them to the dressing and gently stir everything so it all gets coated.
03 -
Sprinkle in chopped parsley, dill, and mint. Toss it lightly so the herbs are spread out in the mix.
04 -
Check the seasoning and add more salt or pepper if it needs it. Top with mint leaves and serve right away, or pop it in the fridge for up to an hour to let the flavors meld.
# Notes:
01 -
This mix keeps fresh for three days in the fridge. Ideal for making ahead.
02 -
Make it heartier by adding feta or pairing it with warm pita bread.
03 -
Fresh herbs are what give this dish that signature Mediterranean kick.