Cherry Tomato, Cucumber and Chickpea Salad
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 1 540 ml (19 oz) can chickpeas, thoroughly rinsed
  • 2 cups cherry tomatoes, quartered (around 1 lb)
  • 1 cup cucumber, halved and sliced thinly (2 small)
  • ¼ cup green onion, sliced thinly
  • ½ teaspoon fresh oregano, chopped finely
  • Dressing
  • 1 tablespoon olive oil
  • 2 teaspoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon liquid honey
  • 2 dashes each sea salt and black pepper
DIRECTIONS:
  1. Mix together the vinegar, mustard, honey, salt and pepper in a medium sized bowl then slowly pour in the oil, whisking thoroughly until combined.
  2. Add in all the other ingredients and toss gently until evenly mixed and the dressing is evenly distributed.
  3. Refrigerate for up to a couple days in an airtight container.
Recipe by Love from the Land at https://www.lovefromtheland.com/cherry-tomato-cucumber-chickpea-salad/