Ingredients:

  • 1 standard 15-ounce (425g) can chickpeas (garbanzo beans), rinsed and thoroughly drained
  • 1 medium English cucumber, diced into ½-inch pieces
  • ¼ cup finely diced red onion
  • 2 medium celery stalks, finely diced
  • ¼ cup roughly chopped fresh flat-leaf parsley
  • ¼ cup Extra Virgin Olive Oil
  • 3 tablespoons Fresh Lemon Juice (from about 1 large lemon)
  • 2 tablespoons finely chopped Fresh Dill
  • 1 teaspoon Dijon Mustard
  • 1 small clove garlic, minced very finely
  • ½ teaspoon Sea Salt (or to taste)
  • ¼ teaspoon Freshly Ground Black Pepper (or to taste)

Instructions:

  1. Rinse the canned chickpeas thoroughly under cold running water in a colander. Allow them to drain well; patting them dry slightly with a clean tea towel helps the dressing adhere better.
  2. Dice the cucumber, red onion, and celery into uniform, small pieces. Finely chop the fresh parsley. Place all prepped vegetables and the chickpeas into the large mixing bowl.
  3. In a small bowl or jar, combine the olive oil, fresh lemon juice, chopped dill, Dijon mustard, minced garlic, salt, and pepper.
  4. Vigorously whisk the vinaigrette until it is well combined and slightly thickened (emulsified). Taste and adjust seasoning—it should be bright and punchy!
  5. Pour about three-quarters of the vinaigrette over the chickpea and vegetable mixture. Gently toss everything together until evenly coated.
  6. Cover the bowl and let the salad sit at room temperature for at least 15 minutes, or chill in the fridge for up to an hour to allow the flavours to meld.
  7. Before serving, give the salad a final toss. If it looks a bit dry, add the remaining dressing. Check the seasoning one last time and serve.