Ingredients
For the dressing:
1 teaspoon mustard, Dijon or regular
1 lemon, juiced or 2 tablespoons of bottled juice
1 garlic clove, minced or 1 teaspoon of jarred minced garlic
1 teaspoon red pepper flakes
1 teaspoon lemon zest, optional
Salt, about ½ teaspoon
Black pepper, about ½ teaspoon
1/4 cup olive oil or canola oil
For the Salad
2 (15-ounce) cans chickpeas, drained and rinsed
1 large cucumber, seeds removed, chopped
2 cups grape or cherry tomatoes, halved
2 red peppers, seeds removed and chopped
1 small onion, red or yellow, chopped
1 cup chopped parsley leaves
Directions
1. Wash hands with soap and water.
2. Rinse or scrub fresh vegetables under running water before preparing.
3. Make the dressing. In a large bowl, whisk together the mustard lemon juice, garlic, pepper flakes, and salt and pepper (about 1/2 teaspoon each). Quickly stir, and while stirring, drizzle in enough olive oil to make it nicely glossy and well-balanced. Continue to stir until completely mixed.
4. Add the chickpeas, cucumbers, tomatoes, roasted bell peppers, onion, and parsley to the dressing bowl. Toss gently.
5. Enjoy! Taste and adjust the seasoning to your liking and serve immediately. Makes 6 servings.