Delicious Chickpea Salad with Cucumbers and Tomatoes
This delicious Chickpea Salad with Cucumbers and Tomatoes is one of our favorite summer salads. It has a delightful Honey Mustard Vinaigrette that will top your Mediterranean recipe rotation. The pumpkin seeds and chopped veggies add lots of crunch.
- Prep Time: 10 Minutes
- Cook Time: 0 Minutes
- Total Time: 10 Minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Chop
- Cuisine: Mediterranean Diet
- Diet: Vegan
Ingredients
Units
Scale
- Chickpeas (drained and rinsed)- 1 can
- Italian Parsley – 1 cup
- Red and Yellow Peppers – 2 whole peppers
- English Cucumber – 1 large
- Cherry Tomatoes – 2 cups
- Toasted Pumpkin Seeds – 1/2 cup
- Olive Oil – 1/2 cup
- White Wine Vinegar – 2 Tablespoons
- Sierra Nevada Pale Ale Honey Mustard – 1 heaping Tablespoon
- Pepper – 1/2 Teaspoon Pepper
- Lemon
- 3 –4 cups of baby Kale or any green of your choice
Instructions
How To Make Chickpea Salad with Cucumbers and Tomatoes
- Cut the Red and Yellow Bell peppers into a medium dice
- De-seed the English Cucumber and cut it into half-moons or medium dice
- Cut the Cherry Tomatoes in half
- Toast the Pumpkin Seeds over dry heat
- Give the Kale a rough chop, or use chopped romaine lettuce
- Drain, rinse, and dry the Chickpeas
- Assemble all the ingredients and toss them with the Vinaigrette
- Vinaigrette Recipe – Combine 1/2 cup good extra virgin Olive Oil, 2 Tablespoons White Wine Vinegar, one heaping Tablespoon of Sierra Nevada Pale Ale Honey Mustard (or Dijon), Juice from half a Lemon ,1/2 Teaspoon Cracked Black pepper. Whisk until silky and smooth. Pour over the salad and enjoy!
Notes
*A good Dijon Mustard would also be delicious if you can’t find the Sierra Nevada Mustard.