Mediterranean Chickpeas Salad with Herb-Citrus Vinaigrette

• Vegan
• Gluten free

• Produce

  • 16 oz 2 cup chickpeas
  • 1 Cucumber, small medium size
  • 2 tbsp Mint, leaves fresh
  • 1 tbsp Oregano, fine leaves fresh
  • 1/2 cup Pomegranates
  • 1 Red bell pepper, small
  • 1/2 cup Red onion
  • 2 Tomatoes, medium size

• Condiments

  • 1 tbsp Lemon juice, fresh
  • 1/4 cup Olives

• Baking & Spices

  • 1 Black pepper
  • 1 pinch Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Drinks

  • 2 tbsp Juice, Oranges fresh

Found on chefdehome.com

Description

Ingredients

• 2 tbsp Oranges  (fresh juice, plus get 1/2 tsp orange zest)
• 1 tbsp Lemon  (fresh juice, plus get 1/2 tsp zest)
• 1 tbsp Oregano  (fresh leaves, fine chopped)
• Salt  (a pinch or two)
• 2 tbsp Olive Oil  
• 2-3 tbsp Mint  (fresh leaves, julienne )
• Black Pepper  (as per taste)
• 2 Cup Chickpeas  (16 ounce, cooked, rinsed if using canned)
• 1 Red Bell Pepper  (small diced)
• 1/2 Cup Red Onion  (half medium onion, small diced)
• 1 Cucumber  (medium size, small diced)
• 2 Tomatoes  (medium size, small diced, remove seeds if prefer)
• 1/4 Cup Olives  (green olives, water packed, drained)
• 1/2 Cup Pomegranates  (or more per liking)

Directions

• 1. To make dressing, in a wide salad bowl, add juice and zest of orange, zest and juice of lemon, with olive oil and fine minced oregano. Whisk with hand-whisk to emulsify the oil and citrus. Season with salt and pepper and set aside. 2. Drain chickpeas and add to salad bowl with dressing. Also add chopped onion. Mix then set aside to let chickpeas and onion marinate in dressing while you cut rest of the veggies. 3. Once all veggies are sliced, add into salad bowl and toss well to combine. Also add olives and fresh mint. Taste and adjust seasoning. Serve chilled or at room temperature.