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Tangy Chickpea Salad

by on January 14, 2012 in Appetizers, Vegetable January 14, 2012 AppetizersVegetable
See post on Miranda Mowbray’s site!
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Level: Easy

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Description

A healthy recipe with just the right amount of tang. Perfect as an appetizer for any meal!

Ingredients

  • 2 cans (8 Oz. Size) Chickpeas, Rinsed And Drained
  • ½  Cucumber, Minced
  • 1  Rib Of Celery, Minced
  • ½  Yellow Bell Pepper, Minced
  • 3 Tablespoons Lemon Juice
  • 3 Tablespoons Red Wine Vinegar
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Dijon Mustard
  • Salt And Pepper, to taste

Preparation

Rinse the chickpeas and set aside to drain.

Meanwhile, prepare the cucumber, celery, bell pepper and mix together in a bowl.

Whisk together the lemon juice, vinegar, olive oil, and mustard; pour over the vegetables. Add the beans and toss. Season with salt and pepper.

Let sit overnight in the refrigerator before serving. Enjoy!

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