Chickpea Salad with Lemon Mint Vinaigrette

• Vegan
• Gluten free

• Produce

  • 1/2 Cucumber
  • 1 15 ounce can Garbanzo beans
  • 3 Garlic cloves
  • 1/2 cup Grape tomatoes
  • 1 tbsp Lemon, zest
  • 1/3 cup Mint, packed fresh leaves
  • 1/4 cup Onion
  • 1/2 Red bell pepper

• Condiments

  • 1 fresh 4 tablespoons fresh squeeze Lemon juice

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 1/4 tsp Pepper, ground

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 3 tbsp Olive or grape seed oil

Found on savorysweetlife.com

Description

Ingredients

• 3 tablespoons olive or grape seed oil
• 4 tablespoons fresh squeeze lemon juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon lemon zest
• 3 minced garlic cloves
• ½ teaspoon kosher salt
• ¼ teaspoon ground pepper
• 1 – 15 ounce can garbanzo beans rinsed and drained
• ½ cup grape tomatoes, halved
• ½ cucumber, seeded and chopped
• ½ red bell pepper, chopped
• ¼ cup onion, chopped
• ⅓ cup packed fresh chopped mint leaves

Directions

• In a medium bowl whisk the oil, lemon juice, vinegar, zest, cloves, salt, and pepper until well mixed.
• Add the beans, tomatoes, cucumber, bell pepper, onions, and mint.
• Serve immediately or store in the refrigerator. The salad tastes better the more time the beans have had a chance to marinate.