French-style Chickpea Salad

Tender chickpeas contrasted by crunchy red onion. The mustard vinaigrette coats every grain, while lemon brings a sharp, clean acidity.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 596
• Protein: 26 g
• Carbs: 62 g
• Fat: 23 g

Ingredients

• 500 g Chickpea ( cooked and drained )
• 1 piece Red onion ( finely diced )
• 0.5 piece Flat-leaf parsley ( chopped )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 4 tbsp Extra virgin olive oil
• 1 tsp Whole grain mustard
• 1 piece Garlic ( minced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 pinch Cumin ground optional

Instructions

1. Prepare the chickpeas

   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. Prep the aromatics

   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. Emulsify the dressing

   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. Assembly and rest

   Combine chickpeas, onion, and parsley. Pour the dressing and toss gently. Let it rest for 15 minutes so the flavors soak in.

Chef's tips

• 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.

Storage

Keep for 48h in the fridge in an airtight container.