Cherry Tomato, Cucumber and Chickpea Salad
- 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
- Mix together the vinegar, mustard, honey, salt and pepper in a medium sized bowl then slowly pour in the oil, whisking thoroughly until combined.
- Add in all the other ingredients and toss gently until evenly mixed and the dressing is evenly distributed.
- 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/
3.4.3174