French-style Chickpea Salad
15 min
total
4
people
311
calories per serving
Ingredients
4 people
- 500 gcanned chickpeas (cooked and drained)
- 1 pcRed onion (finely diced)
- 0.5 pcFlat-leaf parsley (chopped)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 4 tbspExtra virgin olive oil
- 1 tspWhole grain mustard
- 1 pcGarlic (minced)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pinchCumin ground
Method
Tender chickpeas contrasted by crunchy red onion. The mustard vinaigrette coats every grain, while lemon brings a sharp, clean acidity.
- 1
Drain the chickpeas. Rinse with cold water and dry them thoroughly in a clean cloth. They must be dry so the dressing clings instead of sliding off.
- 2
Finely dice the red onion for a uniform bite. Roughly chop the flat-leaf parsley with a knife; we want texture, not a paste.
- 3
In a bowl, mix the grainy mustard, lemon juice, salt, pepper, and cumin. Drizzle in the olive oil while whisking until the sauce coats the back of a spoon.
- 4
Combine chickpeas, onion, and parsley. Pour the dressing and toss gently. Let it rest for 15 minutes so the flavors soak in.
Frequently asked questions
How do you get this dish right?
- Rub the bottom of your salad bowl with the garlic clove before mixing for a subtle aroma.
- Don't serve the salad ice-cold from the fridge; olive oil flavors are muted when chilled. Let it sit out for 10 minutes.
How long does this dish keep?
Keep for 48h in the fridge in an airtight container.
4.8
4 reviews
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