Crispy Chickpea & Herb Salad with Lemon Dressing
Ingredients
- 2 cans (15 oz each)canned chickpeas (drained and rinsed)
- 3 tablespoonolive oil
- 2 clovegarlic
- ¼ teaspoonred pepper flakes
- 1lemon
- 1 teaspoonDijon mustard
- ·salt
- ·black pepper
- ½ cupfresh parsley
- ¼ cupfresh mint
- ¼ cupfresh dill
- 1 mediumcucumber
- 1 cupcherry tomatoes
- ¼ mediumred onion
Prep
- 01
Mince 2 cloves garlic and set aside.
- 02
Chop 1/2 cup fresh parsley, 1/4 cup fresh mint, and 1/4 cup fresh dill.
- 03
Dice 1 medium cucumber.
- 04
Halve 1 cup cherry tomatoes.
- 05
Thinly slice 1/4 medium red onion.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the drained chickpeas and cook for 5–7 minutes, stirring occasionally, until they're golden and slightly crispy on the outside.
- 02
Mince 2 cloves garlic, add to the pan along with 1/4 teaspoon red pepper flakes, and cook for 30 seconds until fragrant. Transfer to a large bowl.
- 03
In a small bowl, whisk together the juice of 1 lemon, 1 teaspoon Dijon mustard, the remaining 1 tablespoon olive oil, and a pinch of salt and black pepper.
- 04
Toss the warm chickpeas with the dressing, then stir in the fresh herbs, cucumber, cherry tomatoes, and red onion. Taste and adjust seasoning.
- 05
Serve immediately, warm or at room temperature.
Spice Tips
For a warming kick, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A dash of smoked paprika adds depth. If you like more heat, drizzle with hot sauce at the table.